Creamy Barley Salad With Apples

Sweet Jezebel's Note:

I love barley and am always on the lookout for different ways to use it. I'm adding this one to my work lunch rotation, and I can't wait!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• ½ cup pearl barley
• kosher salt and pepper
• ½ 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
• ¼ 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.
2. Divide the arugula among bowls. Top with the barley salad.