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Gluten-Free Veggies and Kasha with Balsamic Vinaigrette

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  • Prep Time 15 min
  • Total Time 2 hr 20 min
  • Servings 4
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Savory salad dressed up with kasha and veggies mixed with vinaigrette – a delicious side dish.

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 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
300mg
13%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
12%
Sugars
5g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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