Kashi Salad - cooking recipe

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

Preparation

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.