Gluten Free Veggies And Kasha With Balsamic Vinaigrette Recipes

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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

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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