My nutritionist has been encouraging me to eat less meat and add more veggies to my daily eating plan. That is not something I have a problem with because I just love vegetables.Growing up,my parents had gardens, and as children my siblings and I would go out and pick fresh cucumbers, tomatoes and such, wash them off and eat them right then and there.

Today I am sharing a great meatless meal with you all,it is a Barley and Lentil Salad and it looks scrumptious!!

Serves 4
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

1 large carrot, cut into matchsticks

1/4 small red onion, chopped

1/4 cup chopped pitted kalamata olives

1/4 English cucumber, chopped

2 ounces goat cheese, crumbled (1/2 cup)
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 mixture over the lettuce and sprinkle with the goat cheese.

 

This recipe is on Real Simple

Let me know how you like it!!