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Date Posted: 16:18:13 09/02/08 Tue
Author: Willow
Subject: Asian Rice Salad

My Lil Sis fixed this for a cookout & it is DELISH!!!
I used cooked brown rice instead of the white rice. You can add any fresh veggie you like. I added a lil grated carrot for a lil extra color & crunch.

SALAD INGREDIENTS
3/4 cup long grain white rice
1 cup fresh sliced mushrooms
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3 ribs celery, chopped
1 cup chopped green onions
1 cup cshew pieces
1/2 cup fresh bean sprouts
2 1/2 oz fresh spinach

DRESSING INGREDIENTS
1/2 cup oil (extra-virgin olive, canola, vegetable, etc)
1/4 cup soy sauce
1 tsp chopped fresh parsley
1/2 tsp crushed garlic

Cook the 3/4 cup rice in 1 1/2 cups salted boiling water. Cook for 20 minutes or until all water is absorbed. Refrigerate until well chilled.
Combine the rice, cashews, chopped veggies, bean sprouts and spinach in a large bowl. Blend oil, soy sauce, parsley and crushed garlic.
Chill salad and dressing separately. One hour before serving, pour dressing over salad and toss well. Refrigerate until serving time

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