Recipe - Asian Rice Salad

2 cup Leftover Asian rice pilaf
2 Cloves garlic, minced (or
1 teaspoon bottled)
One half cup Sliced water chestnuts,
Coarsely chopped
One fourth cup Thin carrot slices
One fourth cup Thin celery slices
1 tablespoon Roasted peanuts, coarsely
Chopped
3 tablespoon Oil (preferably peanut)
1 To 3 tablespoons rice or red
Wine vinegar
One half teaspoon Sugar
Optional:
3 Green onions (white and
Green tops), cut or sliced up

1. Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts,
carrots, celery, green onions and peanuts. 2. Combine oil, vinegar and
sugar in a small jar, cover and shake to combine. Pour over the salad and
serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini