Barley And Lentil Salad With Goat Cheese
Ingredients
- 3/4 cup quick-cooking barley
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- kosher salt and black pepper
- 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
- 1 15-ounce can lentils, rinsed
- 1 large carrot, cut into matchsticks
- 1/4 small red onion, chopped
- 1/4 cup chopped pitted kalamata olives
- 1/4 English cucumber, chopped
- 2 ounces goat cheese, crumbled (1/2 cup)
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