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Creamy Barley Salad With Apples

Creamy Barley Salad With Apples
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2008

Nutritional Information

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

Quick Tip

Red, yellow, and green apples
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.

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