Kashi Mint And Almond Salad Recipes

BULGHUR SALAD

Bulghur Salad image

Provided by Martha Stewart

Yield Makes about 6 cups

Number Of Ingredients 7

Ingredients

2 cups bulghur wheat
1 medium carrot, finely chopped
1/2 medium white onion, finely chopped
1/2 cup finely chopped fresh flat-leaf parsley
Juice of 1 lemon
1 1/2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

In a medium bowl cover bulghur with 6 cups boiling water. Let stand until wheat is expanded and fluffy, about 2 hours. Drain well in a fine sieve; return to bowl.
Add carrot, onion, parsley, lemon juice, oil, salt and pepper. Toss to combine. Taste and adjust for seasoning. Serve immediately.

KASHI SALAD

Kashi Salad image

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!).

Provided by Theresa P

Categories Grains

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 12

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
2 tablespoons vegetable oil or 2 tablespoons olive oil
1/4 cup tamari (or soy sauce)
2 tablespoons vinegar
2 teaspoons Dijon mustard

Steps:

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.

QUINOA SALAD WITH MINT, ALMONDS AND CRANBERRIES

Quinoa Salad with Mint, Almonds and Cranberries image

Are you tired of eating your leftover Thanksgiving meal? If you are, try this recipe. It is healthy and delicious. The combination of the minty mint and the sweet cranberries are so refreshing, just like a dip in the pool.

Provided by ConnorsTasteBuds

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

2 cups chicken broth
1 cup quinoa
3 tablespoons olive oil
½ cup coarsely chopped mint leaves
½ cup dry-roasted almonds, unsalted
½ cup dried cranberries
1 cup coarsely chopped kale
½ cup sliced carrots
½ cup sliced celery
1 scallion, thinly sliced
18 grape tomatoes, halved
1 lemon, juiced
½ teaspoon lemon zest
salt and ground black pepper to taste

Steps:

Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.

Nutrition Facts : Calories 437.9 calories, Carbohydrate 51.7 g, Cholesterol 3 mg, Fat 22.5 g, Fiber 8.3 g, Protein 11.7 g, SaturatedFat 2.2 g, Sodium 667.7 mg, Sugar 12.5 g

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