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

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.