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Gallery Kashi, Mint, and Almond Salad Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Kashi, Mint, and Almond Salad
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4
Gallery
Kashi, Mint, and Almond Salad
Kashi, Mint, and Almond Salad
Kashi, Mint, and Almond Salad
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr 15 mins
Servings: 4
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Servings: 4
4
Ingredients
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
Directions
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.
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All Reviews for Kashi, Mint, and Almond Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Kashi, Mint, and Almond Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
