Kashi, Mint, and Almond Salad | Whole Living Eat Well

Directions

• Cook the Kashi Pilaf:
• In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the ground cumin and minced garlic, cooking for an additional 1 minute.
• Simmer the Kashi:
• Add the Kashi 7 Whole Grain Pilaf, bay leaves, and 2 cups of water to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25 minutes or until the grains are tender. Remove from heat, discard the bay leaves, and let it cool slightly.
• Prepare the Salad:
• In a large bowl, whisk together the remaining 3 tablespoons of olive oil, fresh lemon juice, salt, and pepper. Add the quartered cherry tomatoes, sliced almonds, fresh mint, and parsley, tossing to combine.
• Assemble the Salad:
• Add the cooked Kashi pilaf to the bowl with the herbs and tomatoes, stirring gently to combine. Adjust seasoning with salt and pepper if needed.
• Serve:
• Arrange the romaine leaves on a platter or individual plates. Spoon the Kashi salad over the leaves and drizzle with extra olive oil if desired. Serve immediately.