Rice and spinach salad with oriental vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Safflower Oil |
| ½ | cup | Pine Nuts |
| 1½ | cup | Cooked Brown Rice |
| ½ | pounds | Spinach Leaves; Julienned |
| 2 | Scallion; Chopped | |
| 11 | ounces | Mandarin Oranges; Drained |
| 8 | ounces | Waterchestnuts; Sliced And Drained |
| 3 | tablespoons | Safflower Oil |
| 2 | tablespoons | Rice Vinegar |
| 2 | tablespoons | Soy Sauce |
| ½ | teaspoon | Black Pepper |
| 1 | Clove Garlic; Minced | |
| ¼ | teaspoon | Ginger Powder |
Directions
DRESSING
In small skillet, heat oil. Saute pine nuts or slivered almonds until lightly browned. Set aside to cool. In a large bowl, toss together rice, spinach, scallions, mandarin oranges and water chestunut. In a small bowl, whisk together dressing ingredients; pour over salad. Add pine nuts and toss. Garnish with pea pods, grapes or raisins.
Recipe by: 15 Minute Vegetarian Gourmet Posted to MC-Recipe Digest by Meg Antczak <meginny@...> on Apr 21, 1998