Ingredients

1 cup water

1 1/3 cups Italian salad dressing

1 cup whole buckwheat groats

1 cup diced plum tomatoes

6 oz. jar marinated artichoke hearts, drained and coarsely chopped

1 cup pitted Kalamata olives or oil cured black olives

1/3 cup sliced green onion

1/3 cup diced, red or orange sweet pepper

1/3 cup chopped, fresh basil

1/3 cup minced flat leaf parsley

1 cup diced feta or mozzarella cheese

Spinach or raddichio leaves

Directions

In two-quart saucepan, boil water and 1 cup salad dressing. Stir in buckwheat, reduce heat, cover pan, and simmer 15 minutes or until liquid is absorbed.

Toss cooled buckwheat groats with remaining 1/3 cup salad dressing, tomatoes, artichoke hearts, olives, onions, peppers, herbs and cheese. Serve on a bed of spinach or raddichio.