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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 170.0
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 167.1 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 5.9 g
  • Protein: 5.7 g

View full nutritional breakdown of Asian Rye Berry Salad calories by ingredient
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Asian Rye Berry Salad

Submitted by: FRENCHIFAL

Introduction

I'm a huge fan of whole grain salads AND Asian food, so this recipe is a personal favorite! I'm still tweaking the sauce, so be patient and taste it before you put it on your salad! I'm a huge fan of whole grain salads AND Asian food, so this recipe is a personal favorite! I'm still tweaking the sauce, so be patient and taste it before you put it on your salad!
Number of Servings: 4

Ingredients

    INGREDIENTS
    1 cup rye berries, soaked overnight in 3 cups water
    1 carrot, julienned
    1/2 cup celery, thinly sliced
    1/2 cup finely shredded red cabbage
    1/3 cup slivered almonds


    DRESSING
    1 T cup olive oil
    1/2 T balsamic vinegar
    1 . shoyu soy sauce
    1 t blue agave

Directions

In a medium saucepan, bring rye berries and soaking water to boil. Cook 1 1/2 - 2 hours, or until the berries break open. While rye is cooking, prepare dressing by whisking all ingredients together. Adjust to taste and set aside.

In a medium saucepan, bring 3 inch of water to boil. Add carrots. Remove with slotted spoon after about one minute. Drain and cool in a colander. Repeat with remaining vegetables, one at a time, saving red cabbage for last.

When rye berries are finished, transfer to a large bowl to cool. Add cooked vegetables, raw arugula, almonds and dressing. Toss gently, and adjust seasonings to taste. Let salad marinate 1 hour before serving.


Number of Servings: 4

Recipe submitted by SparkPeople user FRENCHIFAL.






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