New Recipes Barley and Lentil Salad with Kale, Apples, Almonds and Feta - ★Cooking Recipes★

Directions for: Barley and Lentil Salad with Kale, Apples, Almonds and Feta

Ingredients

cup (125 mL) dry green lentils

cup (125 mL) pearl or pot barley

1 clove garlic, finely grated or crushed (optional)

2-3 cups (500-750 mL) finely chopped kale or spinach, tough stems discarded

1 tart apple, cored and diced

cup (125 mL) crumbled feta

cup (60 mL) finely chopped purple onion

cup (85 mL) canola oil

2 Tbsp (30 mL) lemon juice

2 Tbsp (30 mL) white wine or rice vinegar

2 tsp (10 mL) grainy mustard

1 tsp (5 mL) honey or sugar

cup (85 mL) chopped toasted almonds

salt and freshly ground black pepper

Directions

1. In a large saucepan of boiling water, cook the lentils and barley, along with a clove of garlic (optional), for 20 minutes, or until tender. Drain well, discarding the garlic, and set aside to cool completely.

2. Once the lentils and barley are cool, add the kale, apple, feta, and purple onion. To make the dressing, whisk remaining (except almonds) ingredients together in a small bowl or shake them all up in a jar. Pour over the salad and toss to combine. Top with almonds just before serving.

See more: Beans, Salad, Vegetarian, Vegetables, Lunch, Cheese, Fruit, Nuts, Spring, Fall