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

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