| 11 | 30 | 508 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 4 medium | Carrots (julienned) |
| 1 medium | Yellow Summer Squash (thinly sliced) |
| 2 stalk(s) | Green onion (chopped) |
| 2 cup | Black kale (torn from stems, finely chopped, loosly packed) |
| 200 gm | Japanese noodles, soba, dry (cook as per package instructions) |
| 4 tbsp | Tamari, gluten free, reduced sodium (for dressing) |
| 4 tbsp | Balsamic vinegar (for dressing) |
| 1 tsp minced | Ginger root (for dressing) |
| 2 clove(s) | Garlic (minced, for dressing) |
| 1 tsp | Ginger, ground (for dressing) |
| 1/2 cup | Extra virgin olive oil (for dressing) |
1. Whisk together dressing ingredients in a small bowl and set aside.
2. In a large bowl combine salad ingredients prepared as per directions.
3. Once buckwheat noodles are cooked and chilled, combine with salad.
4. Toss with dressing and enjoy!
Carrots
are a great source of beta carotene which is converted to vitamin A in the body and is important for vision health and immunity!
Kale
is one of the top superfoods and is high in many important nutrients including vitamin C, iron and selenium!
| Grain | 2.2 |
| Vegetables | 2.3 |
