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Creamy Barley Salad with Apples

Photo: Petrina Tinslay
Yield Makes 4 servings

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)

Nutrition 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

How to Make It

  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.