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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. Cold rice salads are a nice change and a great addition to a buffet table or barbeque menu. This one is also very healthy, with lots of fresh vegetables. Feel free to vary the vegetables to suit your taste. The raisins add a bit of sweetness but you can leave them out or substitute chopped apricots. Rice SaladPrep time: Cook time: Ingredients: 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. Variation:
Makes 6 to 8 servings.
Nutritional Analysis Per ServingCalories 473; Calories from Fat 201; Total Fat 22.3g; Saturated Fat 3.5g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 473mg; Total Carbohydrates 62.2g; Dietary Fiber 2.7g; Sugars 13.0g; Protein 9.8g; Vitamin A 25%; Vitamin C 72%; Calcium 6%; Iron 24% (Percentages based on a 2000 calorie per day diet) For more salad recipes like this rice salad recipe, look here. Like This Recipe? Add Your Comments and Rating
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