Rye Berry Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 451.4
  • Total Fat: 28.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 13.0 mg
  • Total Carbs: 45.5 g
  • Dietary Fiber: 7.7 g
  • Protein: 9.0 g

View full nutritional breakdown of Rye Berry Salad calories by ingredient


Introduction

Originally found on http://www.thecitysisters.com/cooking/rye-
berry-salad. I added cucumber to up the veggie content and reduced the amount of pine nuts to lower the fat. Originally found on http://www.thecitysisters.com/cooking/rye-
berry-salad. I added cucumber to up the veggie content and reduced the amount of pine nuts to lower the fat.
Number of Servings: 6

Ingredients

    2 cup Rye Berries
    6 Cups water
    3 Cups fresh spinach
    1 sliced cucumber
    1 shallot, chopped
    1 tsp Olive Oil
    1 orange, zest and juice
    1Tb lemon juice
    1/2 cup olive oil

Directions

Boil 6 cups water and 2 cups rye berries for one hour, until berries are tender. Toast pine nuts in skillet. Remove pine nuts from skillet and set aside. Add 1 tsp olive oil to pan. Add shallots, cook until translucent about 6 minutes. Squeeze juice from one orange, and add zest and 1 Tb lemon juice. Add shallots to juice mixture. Add 1/2 cup olive oil, whisking to emulsify. Wash spinach, and chop cucumber. Add to cooled rye berries. Add juice dressing to salad.

Serving Size: 4 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LFAITH5.