Barley and Lentil Salad with Goat Cheese

• 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 c.)
• 1  15-ounce can lentils, rinsed
• 1 large carrot, cut into matchsticks
• 1/4 small red onion, chopped
• 1/4  cup chopped pitted kalamata olive
• 1/4 English cucumber, chopped
• 2 ounces goat cheese, crumbled, (1/2 c.)

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.

Serves 4; 377 calories.

VERDICT:  Well, I did some things differently: I used small black lentils, cut the carrots into half-moons, and put all of the dressing into the barley mixture (so I wouldn't have to take a separate container to work).  I have to say, I think it turned out beautifully.  The goat cheese is essential (as it so often is), but it has an overall nice balance of flavor and texture.  Keep.