Barley and Lentil Salad with Goat Cheese

I want to start making more salads that are pretty hearty and can be used as a whole dinner.

This one was a pretty good start.  It was hearty because it had lentils and barley in it, but still delicious!

I used feta cheese in place of the goat cheese because they are very similar, but I can usually get feta cheaper... and I love feta cheese.

Enjoy!

Recipe for Barley and Lentil Salad with Goat Cheese

Ingredients: 

3/4 Cup Quick-Cooking Barley

3 Tbsp. Olive Oil

2 Tbsp. Fresh Lemon Juice

Salt and Pepper

1 Medium Head Romaine Lettuce, cut or torn into bite-sized pieces

1 15oz Can Lentils (I couldn't find canned lentils, used dry lentils and boiled them for a while)

1 Large Carrot, cut into bite-sized pieces

1/4 Small Red Onion

1/4 Cup Chopped, Pitted Kalamata Olives

2 Ounces Goat Cheese

Directions: 

- Cook the barley according to the package directions.  Drain and run under cold water to cool.  

- Meanwhile in a small bowl, whisk together the oil, lemon juice and salt and pepper

- In a medium bowl, toss the lettuce with half the lemon dressing.  In a second medium bowl, toss the barley, lentils, carrot, onion and olives with the remaining lemon dressing.  Serve the barley mixture over the lettuce and sprinkle with the goat cheese.  

Recipe Credit: 

Real Simple Magazine, March 2012 Edition