Asian rice salad
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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