| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Posted, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
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 |
tb |
Safflower Oil |
| 2 |
tb |
Rice Vinegar |
| 2 |
tb |
Soy Sauce |
| 1/2 |
ts |
Black Pepper |
| 1 |
|
Clove Garlic; Minced |
| 1/4 |
ts |
Ginger Powder |
INSTRUCTIONS
DRESSING
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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