Eat It

Instructions

1

In a medium saucepan, combine the barley, 1 Â½ cups water, and Â½ teaspoon salt and bring to a boil.
2

Reduce heat to medium-low, cover, and simmer until the barley is tender and the water is absorbed, 25 to 30 minutes.
3

Drain and spread on a baking sheet to cool.
4

Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, Â½ teaspoon salt, and a pinch of pepper.
5

Add the sliced celery, thinly-sliced apple, chopped mint, and cooled barley and toss until combined
6

Divide the arugula among bowls, top with the barley mixture.