Veggies and Kasha with Balsamic Vinaigrette

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  • 15 min prep time
  • 2 hr 20 min total time
  • 11 ingredients
  • 4 servings

Ingredients

Salad

1
cup water
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
tablespoon olive oil
2
teaspoons sugar
1/2
teaspoon salt
1/4
teaspoon pepper
1
clove garlic, finely chopped

Directions

  1. 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. 2 In large bowl, mix kasha and remaining salad ingredients.
  3. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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