Fruity kale salad with rye kernels
This recipe meets the Whole Grain Logo requirements.
Ingredients
Salat
- 150 g rye kernels
- 4 leaves kale
- 1 small red onion
- 2 apples
- 2 oranges
- 1 tbsp Oil
- Almonds
Dressing
- 1 ½ tbsp lemon juice
- 1 ½ tbsp cold-pressed oil
- 1 tsp syrup
- A little salt
Instructions
- Cook the rye kernels for about 15 minutes until they are tender, but still have a bit of bite. Rinse them in cold water. Then, mix them with 1 tablespoon of oil.
- Remove the stem and clean the kale. Chop the kale finely.
- Next, finely chop the red onion and mix it with the rye kernels and kale.
- Slice the apples into thin slices and cut the oranges into small pieces, preferably without the peel. Add the apple and orange pieces to the rest of the salad.
- Make the dressing by mixing lemon juice with oil, syrup, and a pinch of salt, then pour the dressing over the salad.
- Finally, chop some almonds and sprinkle them on top of the salad.
Tip
- Serve it, for example, as a side dish with chicken or as a lunch salad.