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Ham, Rye Berry And Asparagus Salad

recipe 25 min
Total 528 Kcal 41 g protein 78 g carbs 9 g fat

Ingredients for serving

  • 138 g Turkey ham, sliced, extra lean, .. 1 x cup pieces (138g)
  • 298 g CAMPBELL'S Low Sodium Soups, .. 1 x serving 1 container (298g)
  • 85 g Rye 0.5 x cup (169g)
  • 10 g Onions, raw 1 x tbsp chopped (10g)
  • 58 g Asparagus, frozen, unprepared 1 x spears (58g)
  • 1 g Oil, olive, salad or cooking
  • 0 g Salt, table 1 x dash (0.4g)
  • 6 g Spices, pepper, black 1 x tbsp, ground (6.9g)
  • 5 g Vinegar, balsamic 1 x tsp (5.3g)

Instructions

  • Cook the rye berries with chicken stock until soft and tender.
  • Drain the grain in a colander. (Maximum liquid should be absorbed by the grain while cooking)
  • Meanwhile heat a non stick pan over medium heat, add oil and cook ham slices for 1-2 minutes. Transfer to a plate.
  • Cut the asparagus into 1 inch slices.
  • In the same pan heat oil and sauté onions until translucent, add asparagus streaks stir and cook for 4-5 minutes or until tender.
  • Take a big bowl; add cooked rye berry, ham and asparagus. Also add salt, pepper, basil and balsamic vinegar.
  • Toss well to combine all and serve warm.

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