Kashi Salad
Recipe adapted from Dale’s Natural Foods in Flint, Michigan, where they serve this in their deli. The original called for Kashi as the grains. I’ve added toasted sesame seeds and changed the oils.
Make the small size of this recipe for normal family meals. The whole recipe would be good for a party.
| SMALL | LARGE | |
| 1 cup | 2 cups | cooked whole grains, Gluten Free any mix of Quinoa, Short Grain Brown Rice, Buckwheat, Millet, GF whole oats, (or any other grains such as those contained in Kashi 7 Whole Grain Pilaf which contains: whole oats (groats), brown rice, rye, hard red wheat, triticale, buckwheat, barley and sesame seeds) |
| x Tbsp. | x Tbsp. | sesame seeds, raw or toasted |
| 1 | 2-3 | bell peppers (red, green yellow) |
| 1 cup | 2 cups | frozen peas, thawed (or cooked and cooled English peas, which you can get fresh at Costco or Meijer) |
| 3 | 6-9 | scallions, chopped |
| 1 | 3 | ribs celery, chopped |
Dressing: (Makes extra dressing. You may reduce amounts.)
| ½ cup | 1 + 1/2 cups | soy sauce, naturally fermented |
| 2 Tbsp. | 1/4 to 1/3 cup | olive oil |
| 2 ½ Tbsp. | 1/2 cup (8 Tbsp.) | Raw red wine vinegar |
| 1 Tbsp. | 3 Tbsp. | dijon mustard (Grey Poupon type) |
Mix salad ingredients. Pour on dressing a little at a time and use as much as tastes good to you. Reserve the remainder of the dressing for other salads later.
I recommend putting “not enough” dressing on the salad when you are making it ahead of time, and then adding more, to taste, just before serving. (This is because the dressing will soak in over time, which means it would be drier and saltier and then too salty if you add more dressing before serving. If your salad is tasting salty enough but you need to perk it up, just add some olive oil and another splash of red wine vinegar.)