Pastrami and Rye Berry Salad

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 15 min
  • Yield: 4 servings
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  1. 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.
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