Creamy Barley Salad With Apples

• 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)

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.

barley, kosher salt, yogurt, extravirgin olive oil, lemon juice, mustard, stalks celery, apple, fresh mint, bunches arugula

Taken from www.myrecipes.com/recipe/creamy-barley-salad-with-apples (may not work)