Asian Rice Salad
By Mary McDougall
Prep Time: 16 min
Cook Time: 0 min
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.