Recipe - Rice And Spinach Salad With Oriental Vinaigrette

1 tablespoon Safflower Oil
One half cup Pine Nuts
1 One half cup Cooked Brown Rice
One half pound Spinach Leaves; Julienned
2 Scallion; Chopped
11 ounce Mandarin Oranges; Drained
8 ounce Waterchestnuts; Sliced And
Drained

DRESSING
3 tablespoon Safflower Oil
2 tablespoon Rice Vinegar
2 tablespoon Soy Sauce
One half teaspoon Black Pepper
1 Clove Garlic; Minced
One fourth teaspoon Ginger Powder

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 MCRecipe Digest by Meg Antczak meginny@frontiernet.net on Apr
21, 1998