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Veggies and Kasha with Balsamic Vinaigrette (Gluten Free)

veggies and kasha with balsamic vinaigrette (gluten free) Side
Veggies and Kasha with Balsamic Vinaigrette (Gluten Free)
  • Prep 15 min
  • Total 2 hr 20 min
  • Servings 4
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Savoury salad dressed up with kasha and veggies mixed with vinaigrette makes a delicious side dish. ...MORE + LESS -

Ingredients

1 cup (250 mL) water
1/2 cup (125 mL) uncooked buckwheat kernels or groats (kasha)
4 medium green onions, thinly sliced (1/4 cup/50 mL)
2 medium tomatoes, seeded, coarsely chopped (1 1/2 cups/375 mL)
1 medium unpeeled cucumber, seeded chopped (1 1/4 cups/300 mL)

2 tbsp (30 mL) balsamic or red wine vinegar
1 tbsp (15 mL) olive oil
2 tsp (10 mL) sugar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 clove garlic, finely chopped

Steps

Hide Images
  • 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 flavours.

Expert Tips

  • COOKING GLUTEN FREE? : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip: The colour and crunch of the vegetables and the chewiness of the kasha create a salad that looks and tastes wonderful, perfect for family and friends.

Nutrition Information

Nutrition Facts

Serving Size: 4 Servings (about 1 cup each)
Calories
120
% Daily Value
Total Fat
4
Saturated Fat
1/2
Trans Fat
0
Cholesterol
0
Dietary Fiber
3
Sugars
5
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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