Rye Berry—Shrimp Salad with Dill—Crème Fraîche Dressing
Serves 4 (serving size: about 1 1/3 cups)
Ann Taylor Pittman
Lick-the-bowl good. That’s how I describe this easy herb dressing. This shrimp salad holds up nicely, so you can take it to work for lunch and make all your colleagues jealous; just let it come to room temp before enjoying it. Rinsing the onion takes away some of its bite, making it more mellow.
1 pound large shrimp, peeled and deveined
1/3 cup crème fraîche
1/4 cup chopped fresh dill
1/4 cup nonfat buttermilk
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, grated
2 cups cooked rye berries (about 2/3 cup uncooked)
1/3 cup slivered red onion, rinsed in cold water and drained
1 cup shaved baby cucumber
Est. added sugars 0g
How to Make It
Bring a large pot of water to a boil. Add shrimp; reduce heat, and simmer 2 minutes or until shrimp are done. Drain and rinse with cold water; drain.
Combine crème fraîche and next 6 ingredients (through garlic) in a large bowl, stirring with a whisk. Add rye berries, onion, and shrimp; toss well to combine. Add cucumber; toss gently to combine.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice