Creamy Barley Salad with Apples

Creamy Barley Salad wth Apples Recipe
Photo: Petrina Tinslay


Makes 4 servings

Recipe from

Real Simple

Nutritional Information

Calories 198
Protein 5 g
Carbohydrate 29 g
Sugars 7 g
Fiber 6 g
Fat 8 g
Satfat 1 g
Sodium 425 mg
Cholesterol 2 mg


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)


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.

Katherine Greenwald,

Real Simple

September 2008
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