Creamy Barley Salad with Apples

Photo: Petrina Tinslay

Yield: Makes 4 servings
Recipe from Real Simple

More From Real Simple

Nutritional Information

Amount per serving
  • Calories: 198
  • Protein: 5g
  • Carbohydrate: 29g
  • Sugars: 7g
  • Fiber: 6g
  • Fat: 8g
  • Saturated fat: 1g
  • Sodium: 425mg
  • Cholesterol: 2mg

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy Barley Salad with Apples Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy