Creamy Barley Salad With Apples

Petrina Tinslay
Serves 4 Hands-On Time: 15m Total Time: 45m

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.
By Katherine Greenwald,  September 2008

Quick Tip

Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.

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.

Did you try this recipe? How did you like it?

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