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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Vegetable-Kasha Salad |
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Serves: 4 Print this Recipe1/2 cup uncooked roasted buckwheat kernels or groats (kasha) 1 egg white 1 cup boiling water 1/4 cup thinly sliced green onions (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) 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 Vinaigrette 1 tablespoon olive or vegetable oil 1 tablespoon balsamic or red wine vinegar 1 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon pepper 1 clove garlic, finely chopped Shake 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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