Asian rice salad

Yield: 6 servings

Measure Ingredient
2 cups Leftover Asian rice pilaf
2 Cloves garlic, minced (or
1 teaspoon bottled)
½ cup Sliced water chestnuts,
Coarsely chopped
¼ cup Thin carrot slices
¼ cup Thin celery slices
1 tablespoon Roasted peanuts, coarsely
Chopped
3 tablespoons Oil (preferably peanut)
1 To 3 tablespoons rice or red
Wine vinegar
½ teaspoon Sugar
Optional:
3 Green onions (white and
Green tops), sliced

1. Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts, carrots, celery, green onions and peanuts.

2. Combine oil, vinegar and sugar in a small jar, cover and shake to combine. Pour over the salad and serve at once.

Data per serving: Calories.......176 Carbohydrates......23g Cholesterol.......0mg Protein.........3g Sodium............101g Fat............10g Saturated fat.......1g

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