Recipe by Theresa P
Kashi can be found in any health food market. It is a grain blend and it is also used for a breakfast porridge. This recipe comes from a health food class I've been taking. It really is very good. Kashi has a nice chewy texture and this salad has a great flavor. Low fat and you don't need salt for this because the tamari is quite salty. I hope you will try it! The prep time is for chilling the Kashi (it must be COLD!).
- 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
- 2 tablespoons vegetable oil or 2 tablespoons olive oil
- 1⁄4 cup tamari (or soy sauce)
- 2 tablespoons vinegar
- 2 teaspoons Dijon mustard
Directions See How It's Made
- 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.