1 cup barley
2 red skinned apples
2 stalks celery
2 cups or 1 small bunch red or
½ cup raisins
3/4 cup low fat yogurt
1 Tbs. Honey
1 tsp. Curry powder
pinch of salt
water or apple juice to thin if necessary
Rinse barley and pick out any foreign material.
Bring 4 cups of water to a boil, add barley and cook till al dente – approx. 20 minutes.
Drain barley and rinse with cold water – set aside to drain.
Chop apples & celery to ¼ inch dice. Slice grapes in half and combine with apples & celery. Sprinkle with lemon juice to retain color.
Combine fruit, veggies and barley in large bowl.
Combine yogurt, honey, curry powder & salt in separate bowl and wisk till smooth. Thin with water or juice if too thick.
Pour half the dressing over the salad and toss to combine. Add additional dressing to taste and refrigerate the rest to use as dip. Enjoy!
** Serve as side dish or add chunks of grilled chicken or firm tofu for a complete main course salad
4 – 6 servings