Kashi Salad
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
243
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).