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Credit: Plamen Petkov

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Yield:
Makes 4 servings (serving size: 1 1/2 cups buckwheat salad, 1 cup greens)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, toast buckwheat over medium-high heat, shaking, until lightly browned and fragrant (3 minutes).

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  • 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.

Chef's Notes

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.

Nutrition Facts

297 calories; fat 8.3g; saturated fat 1g; mono fat 5.1g; poly fat 0.8g; protein 7g; carbohydrates 52g; fiber 7g; cholesterol 0mg; iron 2mg; sodium 438mg; calcium 25mg.
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