Creamy Barley Salad With Apples

Photo by Petrina Tinslay
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 198 calories
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 2 mg
    • Sodium 425 mg
    • Protein 5 g
    • Carbohydrate 29 g
    • Sugar 7 g
    • Fiber 6 g


  1. Check 1/2cup pearl barley
  2. Check kosher salt and black pepper
  3. Check 1/2cup plain low-fat yogurt
  4. Check 2tablespoons extra-virgin olive oil
  5. Check 1tablespoon fresh lemon juice
  6. Check 1teaspoon Dijon mustard
  7. Check 2stalks celery, sliced
  8. Check 1 apple, thinly sliced
  9. Check 1/4cup fresh mint, chopped (optional)
  10. Check 2bunches arugula, thick stems removed (about 6 cups)


  1. In a medium saucepan, combine the barley, 1 ½ cups water, and ½ 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, 25 to 30 minutes. Drain and spread on a rimmed baking sheet to cool.
  2. Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Add the celery, apple, mint, and cooled barley and toss to combine.
  3. Divide the arugula among bowls. Top with the barley mixture.