Cereal Salad Food
CEREAL SALAD
I invented this recipe when I was about 8 years old and just beginning to want to cook. It's super simple and sounds so strange. However, it is addictive and whenever I have the ingredients in the house I make it all the time. My family eats it up; it's better after chilling in the refrigerator for a while.
Provided by sarah.hope.lorimer
Categories Kid Friendly
Time 15m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix Kix, Rice Chex, mayonnaise, mustard, cucumbers, olives, pickle relish and pickle juice. Mayonnaise and mustard should be blended together before adding to salad.
- Best chilled in refrigerator for at least 2 hours to allow flavors to blend.
Nutrition Facts : Calories 250.5, Fat 14.6, SaturatedFat 2.1, Cholesterol 7.6, Sodium 901.9, Carbohydrate 30.1, Fiber 2.3, Sugar 6.4, Protein 2.3
CALIFORNIA GRAIN SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toast the cereal in a large dry skillet over medium-high heat, about 3 minutes. Transfer to a medium bowl; set aside. Add the corn to the skillet and cook until just warmed through, about 3 minutes. Transfer to a large bowl.
- Warm the grains as the label directs and fluff with a fork. Add to the corn along with the beans, tomatoes, scallions, cilantro, lime juice and half each of the sprouts and goat cheese. Add the sesame oil, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper and toss until combined. Stir in half of the toasted cereal and season with salt and pepper. Top each serving of the salad with the remaining goat cheese, toasted cereal and sprouts.
Nutrition Facts : Calories 416 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 829 milligrams, Carbohydrate 62 grams, Fiber 12 grams, Protein 16 grams
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