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 |
|
1 |
garlic clove, finely grated or crushed |
1 |
|
2 - 3 cups |
finely chopped kale or spinach, tough stems discarded |
500 - 750 mL |
|
1 |
tart apple, cored and diced |
1 |
|
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
