Lentil and Barley Salad
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 01, 2017
Since it is Canada's 150 birthday it seems a good time to celebrate Canadian cuisine. There is only one ingredient that is not grown in Canada; even though I've tried growing my own lemon trees I doubt they'll ever produce a lemon! But you can substitute with balsamic vinegar which they've starting making in British Colombia.
Ingredients
1/2 cup (125 mL) dry green lentils
1/2 cup (125 mL) pot or pearl barley
1 garlic clove, peeled
4-6 roasted or sun-dried tomato halves, sliced or left whole
1 packed cup (250 mL) fresh spinach or Italian parsley, chopped
1/2 cup (125 mL) crumbled soft goat cheese
1/4-1/2 cup (60-125 mL) walnut halves or pieces, toasted
freshly ground black pepper
Dressing
1/4 cup (60 mL) canola or olive oil
1/4 cup (60 mL) balsamic vinegar or lemon juice
1 tsp (5 mL) grainy mustard
1 tsp (5 mL) maple syrup or honey
Directions
- In a pot of boiling water, cook the lentils, barley and garlic clove for 40-45 minutes, or until tender.
- Drain well and set aside to cool.
- In a large bowl, combine the cooled lentils and barley, tomatoes and spinach. Shake up the dressing ingredients in a small jar or whisk in a bowl; pour overtop and toss to coat.
- Divide among shallow bowls and crumble goat cheese evenly over each; top with toasted walnuts and a grinding of black pepper. Serve immediately.
- Makes 3-4 servings.
Inspired by: Food Day Canada
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