VEGGIES AND KASHA WITH BALSAMIC VINAIGRETTE
Balsamic vinaigrette provides a flavorful addition to this kasha and veggies salad - a delicious side dish.
The Quick Take:
Calories 120
Fat 4g
Saturated Fat 1/2g
Sodium 300mg
Prep Time15 min|
Total Time2 hr 20 min|
Servings4
Salad
1 cup water
1/2 cup uncooked buckwheat kernels (kasha)
4 medium green onions, thinly sliced (1/4 cup)
2 medium tomatoes, seeded, coarsely chopped (1 1/2 cups)
1 medium unpeeled cucumber, seeded, chopped (1 1/4 cups)
Vinaigrette
2 tablespoons balsamic or red wine vinegar
1 tablespoon olive oil
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
In 8-inch skillet, heat water to boiling. Add kasha; cook over medium-high heat 7 to 8 minutes, stirring occasionally, until tender. Drain if necessary.
In large bowl, mix kasha and remaining salad ingredients.
In tightly covered container, shake all vinaigrette ingredients until blended. Pour vinaigrette over kasha mixture; toss. Cover; refrigerate 1 to 2 hours to blend flavors.
Did You Know?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
The color and crunch of the vegetables and the chewiness of the kasha create a salad that looks and tastes wonderful, perfect for family and friends.
Whole Grain Serving: 1/2
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