Yields
6 servings
This salad is a delightful mix of fresh flavour, soft and crisp textures and bright colours.
Recipe courtesy of Lentils.ca.
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ingredients
½
cup (125 mL) dry green lentils
½
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
½
cup (125 mL) crumbled feta
¼
cup (60 mL) finely chopped purple onion
⅓
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
⅓
cup (85 mL) chopped toasted almonds
salt and freshly ground black pepper
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directions
Step 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.
Step 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.