Kasha Salad With Fruit Recipe


Difficulty LevelVery EasyHealth IndexHealthy


 Salad oil2 Tablespoon
 Roasted whole kasha kernels/Bulgur1 Cup (16 tbs) (Buckwheat)
 Regular strength chicken broth1 1⁄2 Cup (24 tbs)
 Chopped dried apricots3⁄4 Cup (12 tbs)
 Red apple1 Medium, cored and diced
 Chopped roasted cashews1⁄4 Cup (4 tbs)
 Raisins1⁄4 Cup (4 tbs)
 Orange vinaigrette1⁄4 Cup (4 tbs)
 Butter lettuce leaves4 , rinsed and crisped
 Orange wedges4


In a 2 to 3-quart pan, combine oil and kasha.
Stir over medium heat until lightly toasted, 3 to 4 minutes.
Add broth.
Cover pan and cook over low heat just until kasha is tender to bite and liquid is absorbed, 10 to 15 minutes; do not stir.
Remove lid and let cool, about 30 minutes; do not stir.
Add apricots, apple, cashews, raisins, and vinaigrette; mix gently.
Spoon into lettuce-lined bowl.
Garnish with orange wedges.