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Asian Rice Salad
Tasty, healthy and filling - a real crowd pleaser.
3/4 cup white rice
1 cup whole mushrooms, sliced
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 cup halved and whole cashew nuts
1 cup chopped green onions
1 cup spinach, roughly chopped
3 <span class="measurestring" title="stalk, small (5" long)">stalks small</span> celery, chopped
1/2 cup vegetable oil
4 tbsps soy sauce
2 tbsps honey
1/2 tsp garlic
2 tbsps parsley, chopped
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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