Lentil Barley Spinach Salad

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Meal planning has changed my life is such a positive way! No more frustrated afternoons of wondering what to make for dinner or 10 minutes standing with the fridge door open. Making a big salad that keeps is always a good idea for lunches and last minute meals. 

This lentil salad was inspired by a salad my husband gets at The Coup in Calgary. With lentils, barley, veggies and avocado, this salad is loaded with protein, fibre and healthy fats. And guess what? It tastes delicious.

Lentil Barely Spinach Salad
Serves 6
A fully loaded salad that keeps in the fridge making it ideal for lunches.
Ingredients
  1. 1 bunch spinach rinsed and chopped
  2. 1/2 cup lentils
  3. 1 cup barley
  4. 1/4 cup black pitted olives chopped
  5. 1/2 cucumber cut in small pieces
  6. 2 green onions diced
  7. 1 cup cherry tomatoes cut up.
  8. 1 orange pepper chopped
  9. 1 avocado pitted and sliced
  10. 1/4 cup walnuts chopped
  11. 1/4 cup slivered almonds
  12. Dressing
  13. 2 tbsp olive oil
  14. 2 tbsp apple cider vinegar
  15. 2 tbsp honey dijon mustard
  16. 1tbsp maple syrup
  17. 1 clove of garlic crushed
  18. salt and pepper to taste
Instructions
  1. Cook the lentils in 3 cups of water, they take anywhere from 30-45 mins. Any access water should be drained.
  2. Cook the barley according to the package, you can cook these in vegetable broth or in water with some salt.
  3. Chop up all the veggies so that they are somewhat uniform in size.
  4. Mix all ingredients together.
  5. To make dressing, put all ingredients into a mason jar and shake.
  6. Dress your salad and toss until evenly coated.
Notes
  1. To store this salad for individual lunches, use mason jars. This should keep in the fridge for up to 4 days.
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