VEGETABLE-KASHA SALAD

Vegetable-Kasha Salad image

Number Of Ingredients 7

1/2 cup uncooked roasted buckwheat kernels or groats (kasha)
1 egg white
1 cup boiling water
1/4 cup , thinly sliced green onion, (2 to 3 medium)
2 medium tomatoes, seeded and coarsely chopped (about 1 1/2 cups)
1 medium unpeeled cucumber, seeded and chopped (about 1 1/4 cups)
balsamic vinegar (below)

Steps:

Mix buckwheat and egg white. Cook buckwheat mixture in 8-inch skillet over medium-high heat, stirring constantly, until kernels separate and dry. Transfer buckwheat to medium bowl. Pour boiling water over buckwheat let stand 10 to 15 minutes or until water is absorbed. Add green onions, tomatoes and cucumber to buckwheat. Pour Balsamic Vinaigrette over buckwheat mixture toss. Cover and refrigerate 1 to 2 hours to blend flavors.Balsamic Vinaigrette1 tablespoon olive or vegetable oil1 tablespoon balsamic or red wine vinegar1 teaspoon sugar1/4 teaspoon salt1/8 teaspoon pepper1 clove garlic, finely choppedShake all ingredients in tightly covered container.1 Serving: Calories 110 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 160mg Carbohydrate 17g (Dietary Fiber 2g) Protein 3g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves