My favorite magazine is
Real Simple. The name says it all! I had to share this salad that we have been rockin' here at The Glen. It is THAT good!
Ingredients: 3/4 cup quick-cooking barley
3 tablespoons olive oil
2 tablespoons fresh lemon juice
kosher salt and black pepper
1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
1 15-ounce can lentils, rinsed (I used dry - easy to cook up!)
1 large carrot, cut into matchsticks
1/4 small red onion, chopped
1/4 cup chopped pitted kalamata olives (DELISH!)
1/4 English cucumber, chopped
2 ounces goat cheese, crumbled (1/2 cup) (Feta is good too!)
Directions: Cook the barley according to the package directions. Drain and run under cold water to cool.
Meanwhile, in a small bowl, whisk together the oil, lemon juice, and ½ teaspoon each salt and pepper.
In a medium bowl, toss the lettuce with half the lemon dressing. In a second medium bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining lemon dressing. Serve the barley/lentil mixture over the lettuce and sprinkle with the goat cheese.
This salad is packed with good stuff and is SO GOOD!