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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
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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.

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