Serves 4-6:
Prep time: 10 minutes
Ingredients:
4-6 cups arugula
1-2 cups chopped mushrooms (dealer’s choice of ‘shroom)
1 sleeve of organic gluten-free soba noodles
1 jar Annie’s Shiitake Dressing (this dressing is currently made with soy sauce with wheat in it, so you can use your favorite dressing or THIS YUMMY SAUCE instead, if you’re gluten-free)
1/4 -1/2 red onion chopped
1 heirloom tomato sliced
Sea salt and ground pepper to taste
Brake soba noodles in half and add to a quart sized pot of boiling water
While noodles are boiling (takes about 7 minutes)
Chop onions and mushrooms, slice tomatoes
In a large bowl combine/mix all the ingredients (of course, you’ve fully cooked and drained soba noodles)
This is a great salad to keep in the fridge and nibble on all week.
Eating it with chopsticks will will help you eat more slowly and eat less, so give that a try!
Dr. Maddy Day 
I have never tried buckwheat. I have been branching out on foods to see how they treat me. I will have to search for these Soba noodles.
I think buckwheat noodles are super tasty! They cook more quickly than wheat based pasta—check ingredients though, bc some brands add wheat to the buckwheat.
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Thanks! Will check!