Barley and Apple Salad

  • ½ cup pearl barley
  • Kosher salt and black 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, thinly sliced
  • ¼ cup fresh mint, chopped (optional)
  • 2 bunches arugula, thick stems removed (about 6 cups)

  1. In a medium saucepan, combine the barley, 1 ½ cups water, and ½ teaspoon salt and bring to a boil. Reduce heat, cover, and simmer until the barley is tender, about 25 to 30 minutes. Drain and spread on a rimmed baking sheet to cool. Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Add the celery, apple, mint, and cooled barley and toss to combine. Divide the arugula among bowls. Top with the barley mixture.

Nutrition Information
Calories: 198 Fat: 8 g Carbohydrates: 5 g Sugar: 7 g Sodium: 425 mg Fiber: 6 g