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Rye Berry Salad with Mustard and Caraway Dressing
JAMIE GELLER20Ingredients
70Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2/3 cup rye berries
- 1/3 cup wheat berries
- 2 cups low sodium vegetable broth
- 1/2 lb. carrots (1/2 bag of mini carrots cut into 1/2-inch dice, about 1 cup)
- 1 yellow bell pepper
- 1 stem rib
- 1 red bell pepper
- 1 stem rib
- 6 oz. swiss cheese (cut into ½-inch dice, about 1 cups, see kitchen tips)
- 1/4 cup cornichons (diced, or sweet small pickles)
- 2 Tbsp. green peppercorns (drained)
- 2 Tbsp. Dijon mustard
- 2 tsp. honey (preferably orange blossom, see kitchen tips)
- 2 tsp. kosher salt
- 1 tsp. ground caraway (or more to taste)
- 1/4 tsp. ground cloves
- 1/8 tsp. ground white pepper (freshly)
- 3 Tbsp. tarragon vinegar (see kitchen tips)
- 2/3 cup extra-virgin olive oil
- 8 tarragon leaves (fresh, torn, about 1 large sprig)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium1510mg63% |
| Potassium710mg20% |
| Protein17g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber7g28% |
| Sugars9g |
| Vitamin A220% |
| Vitamin C170% |
| Calcium45% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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