| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Posted, Salads | 4 | Servings |
INGREDIENTS
| 1 | T | Safflower Oil |
| 1/2 | c | Pine Nuts |
| 1 1/2 | c | Cooked Brown Rice |
| 1/2 | lb | Spinach Leaves, Julienned |
| 2 | Scallion, Chopped | |
| 11 | oz | Mandarin Oranges, Drained |
| 8 | oz | Waterchestnuts, Sliced And |
| Drained | ||
| 3 | T | Safflower Oil |
| 2 | T | Rice Vinegar |
| 2 | T | Soy Sauce |
| 1/2 | t | Black Pepper |
| 1 | Clove Garlic, Minced | |
| 1/4 | t | Ginger Powder |
INSTRUCTIONS
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 <[email protected]> on Apr 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 575
Calories From Fat: 235
Total Fat: 28g
Cholesterol: 0mg
Sodium: 460mg
Potassium: 538.6mg
Carbohydrates: 84.2g
Fiber: 9.5g
Sugar: 9.5g
Protein: 10.7g