I was recently talking to a friend about buckwheat. In the USA, it seems almost unheard of. Yet if you look into it, this grain is a complex carb packed with protein.

This salad is for those who love balsamic vinegar almost as much as I do. The eggs are runny on the inside, adding a creamy taste to this salad. This way, you can quickly put together a hearty salad that is both easy and delicious.

Balsamic Buckwheat Salad

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Prep Time 13 minutes mins

Servings: 4

Course: Salad, Side Dish

Ingredients Method

Ingredients

  

• 4 cups Spring Mix Greens
• 2 cups Cooked Buckwheat
• 1 cup Cherry Tomatoes
• 1 tbsp Red Onion Chopped
• 1/4 cup Mozzorella Cheese Chopped
• 2 Eggs Cooked
• Salt To Taste
• Pepper To Taste
• Balsamic Vinegar To Drizzle
• Olive Oil To Drizzle

Method

 

1. Take your green salad mix and place it onto the bottom of your salad bowl.
2. Chop your onions, tomatoes, and cheese.
3. Cook your eggs over medium. (Runny on the inside, cooked on the outside.)
4. Next, place your buckwheat onto the greens. Then your tomatoes, cheese, and onions. Lastly your cooked eggs.
5. Then sprinkle your salt and pepper to taste.
6. Drizzle your olive oil and balsamic vinegar over the salad. Enjoy!