Servings | Prep Time | Cook Time |
---|---|---|
6 | 0 mins | 0 mins |
1. | 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. |
2. | Combine the chilled cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, spinach and celery in a large bowl. |
3. | Blend the vegetable oil, soy sauce, honey, parsley and crushed garlic in a separate bowl. |
4. | Pour the dressing over the salad 1 hour before serving and toss well. |
There are 422 calories in 1 serving of Asian Rice Salad.
Calorie split: 60% fat, 33% carbs, 7% protein.
|
Serving Size | 1 serving |