Asian Rye Berry Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
INGREDIENTS1 cup rye berries, soaked overnight in 3 cups water1 carrot, julienned1/2 cup celery, thinly sliced1/2 cup finely shredded red cabbage1/3 cup slivered almondsDRESSING1 T cup olive oil1/2 T balsamic vinegar1 . shoyu soy sauce1 t blue agave
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.
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.
Nutritional Info 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
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