Creamy Barley Salad With Apples

By ClaudiaJan

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)

Preparation

Step 1

Directions

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.

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.

Divide the arugula among bowls. Top with the barley mixture.