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A hearty salad with rye berries, tender carrots, onions, cilantro, celery, and toasted Marcona almonds in a simple olive oil vinaigrette. Note: Wheat berries or barley can be used in place of rye berries. Celery and onions have always been here, but rather than dicing them, I settled on thinly slicing them to give them a bit more textural significance. The cilantro and bright mustard, lemon, vinegar, and olive oil-based dressing made the final cut as well. Finally, toasted Marcona almonds add some crunc...
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