This Oriental rice salad recipe is both healthy and delicious.

Easy to make on hot summer days, it is one of my favorite summer salad recipes.

Prep time: 15 minutes Cook time: 20 minutes

Ingredients:
2 cups cooked rice
2 cups bean sprouts
1 cup raisins
1 red pepper, chopped
1/2 cup green onion, chopped
1/2 cup celery, chopped
1 cup mushrooms, sliced
2 cups fresh baby spinach
1 cup cashews
1/4 cup soy sauce
1/2 cup oil
2 cloves garlic, minced
2 tablespoons lemon juice

Directions:
Cook the rice according to package directions or start with leftover cooked rice.

In a large bowl add rice, bean sprouts, raisins, red pepper, green onion, celery and mushrooms. Add spinach and cashews and toss gently.

In a small bowl blend soy sauce, oil, garlic and lemon juice. Pour over salad and toss well.

This rice salad tastes even better if left to marinate for an hour or so before eating.

• You can switch things up a bit by replacing some of the vegetables with finely chopped snow peas or chinese cabbage.

Makes 6 to 8 servings.