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
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
- 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.
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
Total Fat: 13g
Saturated Fat: 2.5g
Sodium: 70mg. Carbohydrate: 40g
Sugar: 4g (Added Sugar: 0g)