Carrot and Rye Berry Salad With Celery, Cilantro, and Marcona Almonds Recipe

Carrot and Rye Berry Salad With Celery, Cilantro, and Marcona Almonds Recipe
14 Ingredients
  • 1 1/2 cups dried rye berries (see note above)
  • 2 bay leaves
  • Kosher salt
  • 1 pound small carrots
  • 1 cup Marcona almonds, roughly chopped
  • 2 teaspoons whole grain or dijon mustard
  • 1 medium garlic clove, minced (about 1 teaspoon)
  • 2 teaspoons juice from 1 lemon
  • 2 teaspoons balsamic or sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 stalks celery, peeled, and thinly sliced on a bias
  • 1/2 small red onion, thinly sliced
  • 1/4 cup chopped fresh cilantro leaves
  • Freshly ground black pepper
Nutrition
388
19% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

44% 29

Saturated

14% 3

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 6

Carbs

10% 29

Carbs (net)

- 19

Fiber

40% 10

Sugars

- 13

Sugars, added

- 0

Protein

19% 10

Cholesterol

- 0

Sodium

25% 589

Calcium

16% 157

Magnesium

29% 120

Potassium

16% 759

Iron

12% 2

Zinc

14% 2

Phosphorus

33% 232

Vitamin A

106% 958

Vitamin C

17% 15

Thiamin (B1)

15% 0

Riboflavin (B2)

40% 1

Niacin (B3)

17% 3

Vitamin B6

22% 0

Folate equivalent (total)

13% 51

Folate (food)

- 51

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

79% 12

Vitamin K

35% 42
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