Creamy Barley Salad With Apples

Yield
4
Cooking Time
40 minutes

Ingredients

  • 1/2 C pearl barley
  • 1/2 C plain low-fat yogurt
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • 1 tsp dijon mustard
  • 2 celery
  • 1 apple
  • 1/4 C mint
  • 6 C arugula
  • 1 tsp salt
  • 1 pinch black pepper

Instructions

  1. In a medium saucepan, combine the barley, 1 ½ cups water, and ½ 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, ½ 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.