Veggies and Kasha with Balsamic Vinaigrette

Try this kasha salad recipe from Betty Crocker.

Veggies and Kasha with Balsamic Vinaigrette

BettyCrockerRecipe by BettyCrocker

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15 minutes

2 hours 20 minutes

4 servings (1 cup each)

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Nutrition Info

  • 1 Serving
  • 120
  • 4g
    (Saturated Fat 1/2g, Trans Fat 0g)
  • 0mg
  • 300mg
  • 18g
    (Dietary Fiber 3g, Sugars 5g)
  • 3g
  • Percent Daily Value*
  • 15%
  • 20%
  • 2%
  • 4%
  • Exchanges
  • 1/2
  • 1/2
  • 1/2
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Cooking Gluten Free?

    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

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. 1In 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. 2In large bowl, mix kasha and remaining salad ingredients.
  3. 3In tightly covered container, shake all vinaigrette ingredients until blended. Pour vinaigrette over kasha mixture; toss. Cover; refrigerate 1 to 2 hours to blend flavors.

Categories: Course, Side Dishes, Rice & Grains, Vegetables

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