Gluten Free Veggies And Kasha With Balsamic Vinaigrette Food

GLUTEN-FREE VEGGIES AND KASHA WITH BALSAMIC VINAIGRETTE

Gluten-Free Veggies and Kasha with Balsamic Vinaigrette image

Balsamic vinaigrette provides a flavorful addition to this kasha and veggies salad - a delicious side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h20m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup water
1/2 cup uncooked buckwheat kernels (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)
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

Steps:

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.
In large bowl, mix kasha and remaining salad ingredients.
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.

Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g

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