Creamy Barley Salad With Apples

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup pearl barley
• kosher salt and pepper
• 1/2 cup plain low-fat yogurt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dijon mustard
• 2 stalks celery, sliced
• 1 apple, cut into 1/2-inch pieces
• 1/4 cup fresh mint, chopped (optional)
• 2 bunches arugula, thick stems removed (about 6 cups)

Recipe

• 1 in a medium saucepan, combine the barley, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil. reduce heat to medium-low, cover, and simmer until the barley is tender and the water is absorbed, about 30 minutes. drain, spread on a rimmed baking sheet or tray, and let cool. meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. add the celery, apple, cooled barley, and mint (if using). toss to combine.
• 2 divide the arugula among bowls. top with the barley salad.