Barley & Lentil Salad with Kale, Apples, Almonds, & Feta

Ingredients

2 1/2 - 3 cups

water

625 -750 mL

1/2 cup

green lentils

125 ml

1/2 cup

pearl or pot barley

125 ml

garlic clove, finely grated or crushed

2 - 3 cups

finely chopped kale or spinach, tough stems discarded

500 - 750 mL

tart apple, cored and diced

1/2 cup

crumbled feta

125 ml

1/4 cup

finely chopped purple onion

60 ml

 

 

 

 

Vinaigrette

 

1/3 cup

canola oil

75 ml

2 Tbsp

lemon juice

30 ml

2 Tbsp

white wine or rice vinegar

30 ml

2 tsp

grainy mustard

10 ml

1 tsp

honey or granulated sugar

5 ml

1/4 tsp

salt

1 ml

1/4 tsp

freshly ground black pepper

1 ml

1/3 cup

chopped toasted almonds

75 ml

Instructions

 1. In a large saucepan, combine water, lentils, barley and garlic. Boil for 20 minutes or until tender. Drain well, discarding the garlic, and set aside to cool completely.

 2. In a bowl, combine lentils and barley with kale, apple, feta and purple onion.

 3. To prepare vinaigrette: In a small bowl, whisk together canola oil, lemon juice, vinegar, mustard, honey, salt and pepper. Pour over the salad and toss to combine. Top with almonds just before serving.

 

                                                                      Adapted from: http://www.cookspiration.com/recipe.aspx?perma=wNlb8FsQt7W&g=10