Kashi Salad

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!).

• Ready In: 24 hrs 15 mins
• 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

1. Cook Kashi in the water (covered) until all the water is absorbed.
2. Chill the Kashi overnight or for several hours until thoroughly chilled.
3. Combine all the dressing ingredients and pour over the combined vegetables.
4. Add the Kashi and and toss all together.
5. Chill before serving.