Nordic Rye Berry and Salmon Salad

Cook rye berries according to package instructions.
While rye berries are cooking, put green beans in a large skillet and cover with water. Cook over medium for about 5 minutes, until beans are tender but still bright green. Drain oﬀ the excess water.
To make dressing, combine all dressing ingredients in a bowl and mix until well combined.
To assemble the salad, toss the spinach with the dressing, then toss in the cooked, drained rye berries, the green beans, cucumber slices, salmon pieces, and dill.

Banner Image:

NordicRyeBerrySaladSalmon_KT.jpg

Grain:

Rye [1]

Ingredients:

Salad:

1 cup rye berries

1 ½ cups green beans, chopped into 1-inch pieces

5 ounces fresh baby spinach

1 large cucumber, sliced into half-moons

8 ounces hot-smoked salmon, torn into bite-sized pieces

¼ cup chopped fresh dill

Dressing:

½ cup plain Greek yogurt

1 small garlic clove, minced

2 tablespoons apple cider vinegar

1 ½ tablespoons olive oil

2 tablespoons water

¼ teaspoon black pepper

Active time:

20 minutes

Yield:

4 servings

Nutrition:

Calories: 430, Total Fat: 13g, Saturated Fat: 2.5g, Sodium: 70mg. Carbohydrate: 40g, Fiber: 9g, Sugar: 4g (Added Sugar: 0g), Protein: 44g

Author:

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups

Recipe tags:

Staff Favorites

Course:

Salads

Meal:

Lunch

Rating:

Description:

Rye and salmon are staples throughout the Nordic countries. This salad utilizes hot smoked salmon, which ﬂakes easier than lox.

Serving Size:

1/4 recipe