A nutrition powerhouse! Full credit for this recipe goes to the fabulous Julie Van Rosendaal of dinnerwithjulie.com - her recipe also calls for crumbled feta cheese on top which I omitted from the recipe analysis since how much I add (1-2 tablespoons) will vary.

Ingredients

230	g green lentils, cooked
230	g pearl barley, cooked
150	g cherry tomatoes (cut in half)
70	g baby spinach, chopped
1/4	cup red onion, minced
1 1/2	teaspoons garlic paste
1 1/2	tablespoons extra virgin olive oil
1 1/2	tablespoons balsamic vinegar
1/2	teaspoon ground black pepper (to taste)

Directions

1. 1. Barley and lentils need to be cooked before you prep the salad so in a med-large pot of boiling water add 1/2 cup rinsed raw pearl/pot barley and 1/2 cup raw green lentils, turn heat to a simmer and cook, stirring occasionally for about 30 min. Drain and rinse so barley and lentils are completely cooled. Now either make the salad or, if you're like me, put the barley & lentils in th fridge and make the salad in the morning.
   
   
2. 2. In a med-large bowl whisk together garlic (mash up a clove if you don't have paste), olive oil, and vinegar.
   
   
3. 3. Add barley and lentils, spinach, tomatoes and onion, mix togther gently and put it back in the fridge to let the flavors develop...for at least an hour or two.
   
   
4. 4. Serve topped with a sprinkle of cheese (added separately to your log) and ground black pepper to taste. Enjoy!
   
   

Categories

Beans, Tomatoes, Vegetables, Main Dish, Salads, Boil, Marinade, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Very low in sodium Low in sugar Very high in dietary fiber High in manganese