I love salad. On average, I eat about one salad a day. ( I say average because some days I eat two.)
I've even gotten my husband to love salads.
But lets be honest, there are times when the lettuce just doesn't cut it.
So I needed to find a new way to get my crunchy, veggie, vinegar fix.
Here's what I came up with.
It's good. Real good. Better the next day in fact.
1 cup buckwheat rinsed
1/4 teaspoon salt
1/2 cup green onion, chopped
1/2 cup dried cranberries
1/2 cup toasted walnuts, chopped
4 ounces feta cheese, cubed
1/8 cup balsamic vinegar
1/8 cup extra-virgin olive oil
1/2 teaspoon honey
Rinse buckwheat under cold water. Bring two cups of water to a boil. Add in buckwheat, cover, and simmer on low for about 20 minutes. Fluff with a fork. Set aside to cool.
While buckwheat is cooking prepare dressing. Whisk together vinegar, oil, honey, salt and pepper.
Once buckwheat has cooled mix together all ingredients.
Pour yourself a nice glass of Chardonnay and enjoy!