Asian Rice Salad
By Mary McDougall
Serves: 4
Prep Time: 16 min
Cook Time: 0 min
Ingredients
2 Cups
Cooked jasmine rice
4
Green onions, chopped
1/4 Cup
Mung bean sprouts
4 Cups
Loosely packed, chopped spinach
11 Ounce Can
Mandarin orange segments, drained
8 Ounce Can
Sliced water chestnuts, drained
1/2 Cup
Oil-free honey Dijon salad dressing
1 Tbsp
Soy sauce (optional)
1/2 Cup
Avocado chunks
Directions
1
Place the rice in a large bowl. Add the green onions, mung bean sprouts and spinach. Mix well. Add the orange segments and water chestnuts. Toss gently to mix.
2
Mix dressing and soy sauce. Pour over salad. Stir in avocado. Cover and chill for 1 hour before serving.
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