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Rye Berry Salad with Red Cabbage, Feta, and Dill
PBS17Ingredients
65Minutes
230Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/4 cups whole rye berries (wheat, emmer, spelt, or barley can be used)
- 1 Tbsp. lemon juice (or apple cider vinegar)
- 2 lb. red cabbage (finely chopped)
- 1 bunch fresh dill (finely chopped, about 3/4 cup)
- 1/2 flat leaf parsley (a bunch, finely chopped, about 1/2 cup)
- 12 cherry tomatoes (sliced into quarters)
- 4 oz. feta cheese (cubed or crumbled)
- 1 red onion (quarter of a small, finely minced, about 2 Tbsp minced)
- 1 Tbsp. capers (optional)
- 1 sprig dill flowers (for garnish, optional)
- 1 Tbsp. lemon juice
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1/3 cup olive oil
- 1 large garlic clove (minced)
- sea salt
- pepper
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium430mg18% |
| Potassium540mg15% |
| Protein5g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber4g16% |
| Sugars9g |
| Vitamin A45% |
| Vitamin C160% |
| Calcium20% |
| Iron15% |
* 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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