Creamy Barley Salad with Apples |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup pearled barley |
kosher salt and 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, cut into 1/2-inch pieces |
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 1/2 cups water, and 1/2 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, about 30 minutes. Drain, spread on a rimmed baking sheet or tray, and let cool. Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the celery, apple, cooled barley, and mint (if using). Toss to combine. Divide the arugula among bowls. Top with the barley salad.
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