Asian Rice Salad
Tasty, healthy and filling - a real crowd pleaser.
1/2 cup vegetable oil
3 <span class="measurestring" title="stalk, small (5" long)">stalks small</span> celery, chopped
1/2 tsp garlic
1 cup whole mushrooms, sliced
1 cup chopped green onions
2 tbsps parsley, chopped
1/2 cup chopped green pepper
1 cup spinach, roughly chopped
1/2 cup chopped red pepper
1 cup halved and whole cashew nuts
4 tbsps soy sauce
2 tbsps honey
3/4 cup white rice
In a saucepan 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, spinach and celery in a large bowl.
Blend the vegetable oil, soy sauce, honey, parsley and crushed garlic in a separate bowl.
Pour the dressing over the salad 1 hour before serving and toss well.
in 1 serving of Asian Rice Salad.
, 33% carbs, 7% protein.
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