KASHI, MINT, AND ALMOND SALAD

Kashi, Mint, and Almond Salad image

A mixture of grains often served as a warm breakfast cereal, Kashi's 7 Whole Grain Pilaf also works beautifully as a savory side dish.

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 13

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Ingredients

4 tablespoons extra-virgin olive oil, plus additional for drizzling
1 small onion, finely chopped
Coarse salt and freshly ground black pepper
2 teaspoons ground cumin
2 garlic cloves, minced
1 cup uncooked Kashi 7 Whole Grain Pilaf
2 bay leaves
3 tablespoons fresh lemon juice
8 cherry tomatoes, quartered
5 tablespoons sliced natural almonds
1/4 cup chopped fresh mint
1/4 cup chopped parsley
4 large romaine leaves

Steps:

In a large saucepan, heat 2 tablespoons oil over medium heat. Add onion and season with salt and pepper. Cook until tender and lightly browned, stirring occasionally, about 5 minutes. Add cumin and garlic and cook until fragrant, about 1 minute.
Add Kashi, 2 cups water, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat to a bare simmer, cover, and cook until Kashi is tender, about 40 minutes (check occasionally to make sure Kashi isn't sticking; add water, if needed). Transfer to bowl; remove and discard bay leaves. Add lemon juice and remaining oil and cool to room temperature, about 20 minutes.
Taste and adjust seasonings, if necessary. Add tomatoes, 4 tablespoons almonds, mint, and parsley. Toss well.
Place a romaine leaf on each of 4 plates. Spoon mixture into center of the leaves. Drizzle with oil and sprinkle with remaining tablespoon of almonds.

Nutrition Facts : Calories 352 g, Fat 21 g, Protein 8 g

*** Explore more Kashi, Mint, And Almond Salad Recipes »

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ss Johnson

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I made this salad for a party and it was a huge success. Everyone loved it!

Reon Scott

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This salad is a great way to use up leftover chicken or tofu.

Winston Graeme Bezuidenhout

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I'm not a fan of kashi, but I loved this salad. The mint and almonds really make it.

ajanaku faith

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This salad is so easy to make and it's always a hit with my guests.

Muhammad Sani Abdullahi

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I used a different type of cheese in this salad and it turned out great. I think this recipe is very versatile and you can easily customize it to your own taste.

Washim Akudo

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I'm allergic to nuts, so I had to omit the almonds from this salad. It was still delicious, but I think it would have been even better with the almonds.