Kashi Salad
- Ready In:
- 24hrs 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 1⁄4 cups Kashi
- 2 1⁄4 cups water
- 2 stalks celery, diced
- 1⁄2 of a red onion, diced
- 2 tomatoes, diced
- 1⁄2 green pepper, diced
- 2⁄3 cup frozen peas, thawed
- 1⁄2 cup sliced black olives
-
Dressing
- 2 tablespoons vegetable oil or 2 tablespoons olive oil
- 1⁄4 cup tamari (or soy sauce)
- 2 tablespoons vinegar
- 2 teaspoons Dijon mustard
directions
- Cook Kashi in the water (covered) until all the water is absorbed.
- Chill the Kashi overnight or for several hours until thoroughly chilled.
- Combine all the dressing ingredients and pour over the combined vegetables.
- Add the Kashi and and toss all together.
- Chill before serving.
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Reviews
-
Theresa, I made the kashi last night as I had some on hand, and also the dressing and veggies. I tried the kashi today and I simply do not like the taste. Neither does my husband. So-o I cooked up an equal amount of Basmati rice and when it cooled put the veggies and dressing in it and let it sit in the refrigerator for several hours. It was fabulous. The dressing and veggies are 5 star, but it's just a personal taste that I don't like kashi. I do put it in bread occasionally. But I will use this recipe again, just with Basmati rice. Thanks, Carole