Asian Rice Salad

Ingredients

• 1/2 cup vegetable oilNutrition
• 3 stalks small celery, choppedNutrition
• 1/2 tsp garlicNutrition
• 1 cup whole mushrooms, slicedNutrition
• 1 cup chopped green onionsNutrition
• 2 tbsps parsley, choppedNutrition
• 1/2 cup chopped green pepperNutrition
• 1 cup spinach, roughly choppedNutrition
• 1/2 cup chopped red pepperNutrition
• 1 cup halved and whole cashew nutsNutrition
• 4 tbsps soy sauceNutrition
• 2 tbsps honeyNutrition
• 3/4 cup white riceNutrition

Directions

1. 1In 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. 2Combine the chilled cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, spinach and celery in a large bowl.
3. 3Blend the vegetable oil, soy sauce, honey, parsley and crushed garlic in a separate bowl.
4. 4Pour the dressing over the salad 1 hour before serving and toss well.

Nutrition per serving

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