“I took a lowfat, high fiber cooking class at the hospital and this is one of the recipes we made. It is served cold.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk all vinaigrette ingredients together.
  2. Bring water to a boil. Add Kashi and reduce heat to simmer.
  3. Cook until all liquid has been absorbed, about 25 minutes.
  4. Spread Kashi on sheet pan and allow to cool.
  5. Add vegetables to cooked and cooled Kashi.
  6. Add enough Kashi vinaigrette or your choice of dressing just to coat, and toss well. Serve chilled.

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