Creamy Barley Salad With Apples

Source: Real Simple

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)

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.

2. 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.

3. Divide the arugula among bowls. Top with the barley salad.

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