The goodness of Canadian barley and lentils make this high-end vegetarian main course salad a salute to healthy and delicious.
Barley and lentil salad
Ingredients:
- 2 tbsp (30 ml) pomegranate concentrate
- 2 tbsp (30 mL) pomegranate balsamic vinegar
- 2 tbsp (30 mL) extra virgin olive oil
- 1 tbsp (15 mL) Ice Syrup, product of Ontario
- ¼ tsp. (1 mL) cinnamon
- Pinch of cayenne
- 3 cups (750 mL) cooked pot barley, cooked in water
- 2 cups (500 mL) cooked lentils, cooked in water
- 1 cup (250 mL) coarsely chopped fresh parsley, loosely packed
- 1 cup (250 mL) finely chopped green onion, approx. 1 large bunch including the white
- 1 cup (250 mL) fresh pomegranate seeds, approx. 1 large pomegranate
- 1 tbsp (15 mL) finely chopped fresh mint
Method:
- In a large bowl whisk together pomegranate concentrate, pomegranate balsamic, extra virgin olive oil, Ice Syrup, cinnamon and cayenne.
- Add barley and lentils, toss until well coated.
- Add parsley, green onion, pomegranate seeds and mint. Toss until combined. Serve. Store any leftovers covered in the fridge for up to 3 days.
Makes 8 cups (2 L)
Serves 8 – 1 cup (250 mL) servings
One serving = 368 calories, 5 g total fat, .5 g sat fat, 0 g trans fat 140 mg sodium, 69 g carbs, 15 g fibre, 13 g protein
Courtesy Mairlyn Smith