2 bunches arugula, thick stems removed ( about six cups) (optional)
Instructions
In a medium saucepan, combine barley, 1 1/2 cups of water, 1/2
tsp salt and bring to a boil. Reduce heat to medium low, cover, and
let simmer until the barley is tender and the water is absorbed,
about 30 min. 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 tsp salt, and 1/4 tsp pepper. Add celery, apple,
cooled barley, and mint (if using). Toss to combine.
If desired divide arugula among bowls and top with barley salad.
Originally Submitted
7/8/2011
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You can add this Creamy Barley Salad with apples recipe to your own private DesktopCookbook.
