Summer Squash Slaw With Feta And Toasted Buckwheat Recipes
BUCKWHEAT AND SUMMER SQUASH SALAD
Steps:
- Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature.
- Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 41.1 g, Cholesterol 2.2 mg, Fat 10.9 g, Fiber 7.2 g, Protein 9.9 g, SaturatedFat 1.7 g, Sodium 278.9 mg, Sugar 1.1 g
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