Recipe courtesy of Food Network Kitchen
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Pastrami and Rye Berry Salad
Total:
1 hr 15 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Directions

Cook 1 cup rye berries in simmering salted water until tender, about 1 hour. Drain, transfer to a bowl and let cool. Add 1 cup each thinly sliced red cabbage and celery and 1/2 cup chopped pastrami. Whisk 3 tablespoons each cider vinegar and whole-grain mustard and 1/3 cup olive oil; toss with the rye berry mixture. Season with salt and pepper.

Photograph by Chris Court

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