Creamy barley salad with apples
>> Sunday, February 14, 2010
All you need is:
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
2 bunches red leaf lettuce, thick stems removed
In a medium saucepan, combine the barley, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer, covered, until the barley is tender and the water is absorbed, 25 to 30 minutes. Drain and spread on a rimmed baking sheet to cool.
Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, 1/2 teaspoon salt, and cooled barley and toss to combine.
Divide the lettuce among bowls. Top with the barley mixture and enjoy!
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2 comments:
This looks really great! I love incorporating apples into savory-type dishes. Barley is something I've been wanting to try, too - so maybe I'll be picking some up even sooner than I thought!
What a great combination of ingredients. Delicious and healthy too!
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