Cooking with Aubrey

Pastrami and Rye Berry Salad

Sometimes I’m at a loss for what to bring to a summer potluck. Here’s a simple salad recipe that’s inspired by the popular sandwich. Rye berries are a source of gluten, so those with sensitivities will want to use a different whole grain. Brown rice is a good substitute, offering a nutty taste and a toothsome bite.

Pastrami and Rye Berry Salad

Ingredients:

  • 1 cup rye berry, cooked (or other whole grain; brown rice, farro, etc.)
  • 1 cup red cabbage, thinly sliced
  • 1 cup celery, chopped
  • ½ cup pastrami, chopped
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp whole grain mustard
  • ⅓ cup olive oil
  • Salt & pepper

Directions:

  1. Prepare selected grain. Let it cool.
  2. Add red cabbage, celery and pastrami to a bowl. Add the grains.
  3. Whisk cider vinegar and mustard with olive oil. Toss with the cabbage mixture.
  4. Season with salt and pepper.

Source: www.foodnetworkmagazine.com

Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at aubrey@getoutnplay.biz

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