Barley & Lentil Salad with Kale, Apples, Almonds & Feta

Ingredients

• 2 1/2 - 3 cups (625 -750 mL) water
• ½ cup (125 mL) green lentils
• ½ cup (125 mL) pearl or pot barley
• 1 garlic clove, finely grated or crushed
• 2 - 3 cups (500-750 mL) finely chopped kale or spinach, tough stems discarded
• 1 tart apple, cored and diced
• ½ cup (125 mL) crumbled feta
• ¼ cup (60 mL) finely chopped purple onion
• Vinaigrette:
• 1/3 cup (75 mL) canola oil
• 2 Tbsp (30 mL) lemon juice
• 2 Tbsp (30 mL) white wine or rice vinegar
• 2 tsp (10 mL) grainy mustard
• 1 tsp (5 mL) honey or granulated sugar
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 1/3 cup (75 mL) chopped toasted almonds