Barley And Lentil Salad With Goat Cheese

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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 cups)

1 15-ounce can lentils, rinsed

1 large carrot, cut into matchsticks

1/4 small red onion, chopped

1/4 cup chopped pitted kalamata olives

1/4 English cucumber, chopped

2 ounces goat cheese, crumbled (1/2 cup)

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