Creamy Barley Salad With Apples

Creamy Barley Salad With Apples
Petrina Tinslay
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
15
minutes
cooking
45
minutes

Ingredients

1/2
cup
pearl barley
kosher salt and black 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, thinly sliced
1/4
cup
fresh mint, chopped (optional)
2
bunches
arugula, thick stems removed (about 6 cups)

Directions

  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.

 

Katherine Greenwald
August 2008

Nutritional Information

  • Per Serving
  • Calories 198
  • Fat 8 g
  • Sat Fat 1 g
  • Cholesterol 2 mg
  • Sodium 425 mg
  • Protein 5 g
  • Carbohydrate 29 g
  • Fiber 6 g
  • Sugar 7 g
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments