INGREDIENTS
Salad
1/2
cup uncooked buckwheat kernels or groats (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
clove garlic, finely chopped
DIRECTIONS
1
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.
2
In large bowl, mix kasha and remaining salad ingredients.
3
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.
High Altitude (3500-6500 ft)
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