The combination of hearty pearl barley and nutty, crunchy almonds and walnuts in this salad is well balanced by the contrasting tastes and textures of sweet, dried cranberries and salty goat cheese.
Ingredients
- 0.33 cup uncooked pearl barley
- 14 oz (400 g) can green lentils, drained
- ¼ cup almonds, roughly chopped
- ¼ cup walnuts, roughly chopped
- 0.33 cup dried cranberries
- 0.33 cup soft goat cheese, crumbled
- 3½ oz (100 g) arugula leaves
How to Make It
- Place the barley in a bowl, cover with water, and allow to soak overnight or for at least 8 hours. Then drain, rinse under running water, and drain well again.
- Place the barley in a lidded saucepan and cover with plenty of water. Bring to a boil, then reduce the heat to a simmer, and cover. Cook for about 30 minutes or until the barley is tender. Remove from the heat, drain any remaining water, and allow to cool completely.
- Once cooled, place the barley and lentils in a large bowl and mix lightly to combine. Add the almonds, walnuts, and cranberries, and mix to combine. Sprinkle over the goat cheese, add the arugula, and toss lightly. Divide the salad between 4 individual plates and serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 349 kcal Calories from Fat: 135 kcal |
|
% Daily Value*
|
| Total Fat 15 g 43% |
Saturated Fat 5 g 25% |
Trans Fat 0.0 g |
carbohydrates 35 g 27% |
Dietary Fiber 4.5 g 12% |
Sugars 8.5 g 9% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
