Eastern Rice Salad
A wonderful East-Asian inspired salad! Very healthy with a wonderfully crunchy texture thanks to all the fresh vegtables. This is a perfect meal to throw together when it's too hot to cook!
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INGREDIENTS
Nutrition- 3⁄4
- 1cup fresh sliced mushrooms
- 1⁄2cup chopped green bell pepper
- 1⁄2cup chopped red bell pepper
- 1cup salted cashew pieces
- 1cup chopped green onion
- 1⁄2
- 2 1⁄2ounces fresh spinach
- 3
- 1⁄2cup vegetable oil
- 1⁄4cup soy sauce
- 1teaspoon chopped fresh parsley
- 1⁄2teaspoon crushed garlic
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DIRECTIONS
- In a suacepan bring 1 1/2 cups salted water to a boil.
- Add 3/4 cup rice, reduce heat, cover and simmer for 20 minutes.
- Refrigerate rice until chilled.
- combine the chilled, cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, bean sprouts, spinach and celery in a large bowl.
- Blend the vegtrable oil, soy sauce, parsley and crushed garlic in a seperate bowl.
- Pour the dressing over the salad 1 hour before serving and toss well.
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