1 tbsp Safflower Oil
1/2 cup Pine Nuts
1 1/2 cup Cooked Brown Rice
1/2 lb Spinach Leaves, Julienned
2 Scallion, Chopped
11 oz Mandarin Oranges, Drained
8 oz Waterchestnuts, Sliced And Drained
DRESSING
3 tbsp Safflower Oil
2 tbsp Rice Vinegar
2 tbsp Soy Sauce
1/2 tsp Black Pepper
1 Clove Garlic, Minced
1/4 tsp Ginger Powder
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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@frontiernet.net> on Apr 21, 1998
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