Makes 4 servings (serving size: 1 1/2 cups buckwheat salad, 1 cup greens)
Photo: Plamen Petkov
1 cup buckwheat groats
1/2 teaspoon salt, plus more for buckwheat cooking water
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground pepper
1 large red bell pepper, diced
1 mango, peeled and diced
2/3 cup diced red onion
1/4 cup chopped parsley
4 cups mixed salad greens
How to Make It
In a large skillet, toast buckwheat over medium-high heat, shaking, until lightly browned and fragrant (3 minutes).
Cook buckwheat in boiling lightly salted water until just tender (5-7 minutes); drain.
In a large bowl mix vinegar, oil, 1/2 tsp salt, and ground pepper. Add warm buckwheat, bell pepper, mango, onion, and parsley; toss. Serve on greens.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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