Creamy Barley Salad with Apples

Creamy Barley Salad with Apples
Photo by Petrina Tinslay


  • ½ cup plain low-fat yogurt
  • 1 tablespoon fresh lemon juice
  • Kosher salt and pepper
  • 1 teaspoon Dijon mustard
  • 1 apple, cut into 1/2-inch pieces
  • ¼ cup fresh mint, chopped (optional)
  • 2 bunches arugula, thick stems removed (about 6 cups)
  • + 3 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • ½ cup pearled barley
    • 2 stalks celery, sliced

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 ...

View full recipe at My Recipes


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