Kasha Salad

[Guest guest]

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Kasha Salad

1 cup kasha (buckwheat groats)

2 cups bouillon (broth)

1 cup broccoli florets, steamed crisp-tender

1 cucumber, chopped

1 yellow bell pepper, chopped

1 T. fresh oregano or 1 t. dried

1/4 cup chopped Italian parsley

1/4 cup no-fat Italian dressing

1/4 cup lemon juice

 

 

 

 

Bring the bouillon to a boil; stir in the kasha and simmer, covered,

for 15 minutes, or until liquid is absorbed. Cool; mix in remaining

ingredients and chill at least 30 minutes.

 

4 servings

 

Formatted for MC by Chupa Babi

The Healthy Heart Miracle by Gabe Mirkin, M.D., and Diana Mirkin

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