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Photo: Petrina Tinslay Photo by: Photo: Petrina Tinslay

Creamy Barley Salad with Apples

Real Simple SEPTEMBER 2008

  • Yield: Makes 4 servings


  • 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.

Nutritional Information

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

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Creamy Barley Salad with Apples Recipe