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Barley & Lentil Salad with Kale, Apples, Almonds, & Feta

Makes 14 servings

Ingredients

2 1/2 - 3 cups water 625 -750 mL
1/2 cup green lentils 125 ml
1/2 cup pearl or pot barley 125 ml
1  garlic clove, finely grated or crushed 1 
2 - 3 cups finely chopped kale or spinach, tough stems discarded 500 - 750 mL
1  tart apple, cored and diced 1 
1/2 cup crumbled feta 125 ml
1/4 cup finely chopped purple onion 60 ml
     
  Vinaigrette  
1/3 cup canola oil 75 ml
2 Tbsp lemon juice 30 ml
2 Tbsp white wine or rice vinegar 30 ml
2 tsp grainy mustard 10 ml
1 tsp honey or granulated sugar 5 ml
1/4 tsp salt 1 ml
1/4 tsp freshly ground black pepper 1 ml
1/3 cup chopped toasted almonds 75 ml

Instructions

Step 1
In a large saucepan, combine water, lentils, barley and garlic. Boil for 20 minutes or until tender. Drain well, discarding the garlic, and set aside to cool completely.

Step 2
In a bowl, combine lentils and barley with kale, apple, feta and purple onion.

Step 3
To prepare vinaigrette: In a small bowl, whisk together canola oil, lemon juice, vinegar, mustard, honey, salt and pepper. Pour over the salad and toss to combine. Top with almonds just before serving.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1/2 cup (125 mL)
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 180
Fat / Lipides 8 g
Saturated / saturés 1.5 g
+ Trans / trans
Cholesterol / Cholestérol 5 mg
Sodium / Sodium 160 mg
Carbohydrates / Glucides 21 g
Fiber / Fibres 5 g
Sugars / Sucres 3 g
Protein Protéines 6 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Recipe provided by Canadian Lentils.