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Buckwheat and Summer Squash Salad

Buckwheat and Summer Squash Salad Recipe

  • 2 cups uncooked buckwheat
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 large summer squash, thinly sliced
  • 1 cup cooked garbanzo beans
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup grated Parmesan cheese
  • 1 lemon, juiced
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons olive oil
  • salt and black pepper to taste
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 280
Total Fat 10.9g
Saturated Fat 1.7g
Cholesterol 2mg
Sodium 327mg
Total Carbohydrate 41.1g
Dietary Fiber 7.2g
Sugars 1.1g
Protein 9.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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