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February 5, 2018
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February 5, 2018
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Creamy Barley Salad With Apples

Ingredients

  • 1/2 cup pearl barley
  • kosher salt and black 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, thinly sliced
  • 1/4 cup fresh mint, chopped (optional)
  • 2 bunches arugula, thick stems removed (about 6 cups)

How to Make It

  1. In a medium saucepan, combine the barley, 1 ½ cups water, and ½ 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, 25 to 30 minutes. Drain and spread on a rimmed baking sheet to cool.
  2. 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.
  3. Divide the arugula among bowls. Top with the barley mixture.

Sent with Love

Margaret

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.