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Prep 15min
Total2hr20min
Ingredients11
Servings4
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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
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Steps
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.
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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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