Creamy Barley Salad With Apples

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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)

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