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

MAKES 14 SERVINGS

3 cups water ½ cup green lentils ½ cup pearl or pot barley 1 clove garlic, finely grated 3 cups finely chopped kale or spinach, tough stems removed 1 tart apple, cored and diced ½ cup crumbled feta ¼ cup finely chopped red onion 1⁄3 cup canola oil 2 tbsp lemon juice 2 tbsp white wine vinegar or rice vinegar 2 tsp grainy mustard 1 tsp honey ¼ tsp salt and freshly ground pepper 1⁄3 cup chopped, toasted almonds In a large saucepan, combine water, lentils, barley and garlic. Boil for 20 minutes or until tender. Drain well, discard garlic and cool completely. In a bowl, combine lentils and barley with kale, apple, feta and onion. Prepare vinaigrette: In a small bowl, whisk together oil, lemon juice, vinegar, mustard, honey, salt and pepper. Pour over salad and toss to combine. Top with almonds just before serving.