Gluten Free Veggies and Kasha with Balsamic Vinaigrette

Savory salad dressed up with kasha and veggies mixed with vinaigrette – a delicious side dish.

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Prep Time 15 min
Total Time 2 hr 20 min
Servings 4

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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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

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 35),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 300mg; 300%;
Total Carbohydrate: 18g; 18%
(Dietary Fiber 3g 3% Sugars 5g 5% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 20%;
Calcium: 2%;
Iron: 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;