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1
cup water
11/3 cups Italian salad dressing
1 cup whole buckwheat groats
1 cup diced plum tomatoes
6 oz. jar marinated artichoke hearts, drained and coarsely chopped*
1 cup pitted Kalamata olives or oil-cured black olives
1/3 cup sliced green onion
1/3 cup diced, red or orange sweet pepper
1/3 cup chopped, fresh basil
1/3 cup minced flat-leaf parsley
1 cup diced feta or mozzarella cheese
Spinach or raddichio leaves
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In
two-quart saucepan, boil water and 1 cup salad dressing. Stir in
buckwheat, reduce heat, cover pan, and simmer 15 minutes or until
liquid is absorbed. Toss cooled buckwheat groats with remaining
1/3 cup salad dressing, tomatoes, artichoke hearts, olives, onions,
peppers, herbs and cheese. Serve on a bed of spinach or raddichio.
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