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Barley and Lentil Salad with Feta
Ingredients
For the Salad
  • 1/2 C. dry green lentils
  • 1/2 C. dry pearl barley
  • 1 garlic clove peeled
  • 1 tomato chopped
  • 1 packed cup fresh spinach chopped
  • 1/2 C. crumbled feta cheese
  • 1/4 small red onion finely chopped
  • Freshly ground black pepper
  • Garnish with sliced avocado chopped roasted walnuts, tomatoes, red onion and extra feta
For the Dressing
  • 1/4 C. olive oil
  • 1/4 C. balsamic vinegar
  • 1 T. grainy mustard
  • 1 t. maple syrup or honey
  • 1 garlic clove crushed
Instructions
  1. Put lentils, barley and garlic clove into a pot of water The water should cover the grains/lentils by about 2 inches. Bring the water to a boil and cook for about 45 minutes until the lentils and the barley are tender. Once the water comes to a boil, lower the heat to a simmer. Drain the lentils and barley and discard the garlic clove. Set aside to cool.
  2. Combine the cooled lentils and barley with tomato, spinach, feta, and onion in a large bowl. Sprinkle with some freshly-ground black pepper.
  3. Add the dressing ingredients to a bowl or a small jar. Shake or whisk the ingredients together. Pour over the salad (I didn't use all the dressing. Add dressing to your taste.) Toss the salad to coat with the dressing.
  4. Garnish with additional sliced red onion, roughly-chopped roasted walnuts, sliced avocado and/or a bit of extra crumbled feta. Serve or refrigerate until needed.