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Apple and Barley Salad

An Extra Virgin Olive Oil and White Balsamic Condimento Recipe

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Prep Information

Prep Time

15 minutes minutes

Cook Time

30 minutes

Serves

6 people

Ingredients

  • 1/4 cup fresh mint, chopped (optional)
  • 2 stalks celery, sliced
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons Ultra Premium Hojiblanca Extra Virgin Olive Oil
  • 1 Tablespoon Lemon White Balsamic Condimento
  • 1 Fuji, Pink Lady or Braeburn apple, thinly sliced
  • 2 bunches arugula, thick stems removed (about 6 cups)
  • 1/2 cup plain low-fat yogurt
  • 1/2 cup pearl barley
  • Kosher salt and black pepper

Instructions

  • In a medium saucepan, combine the barley, 1-1/2 cups water, and 1/2 teaspoon salt and bring to a oil. Reduce heat, cover, and simmer until the barley is tender, about 25-30 minutes. Drain and spread on a rimmed cookie sheet to cool.
  • Divide the arugula among the 6 bowls. Top with the barley mixture and serve.
  • In a large bowl, whisk together the yogurt, the Ultra Premium Hojiblanca Extra Virgin Olive Oil, the Lemon White Balsamic Condimento, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the celery, apple, mint, and cooled barley and toss to combine.
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