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Asian Rice Salad

Yields:6 servings
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Recipe Cooking TimePreparation10 minutes
Cooking0 minutes
Ready In10 minutes
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Ingredients

2 cups rice, cooked leftover asian rice pilaf
2 cloves garlic minced
1/2 cup water chestnuts sliced
1/4 cup carrots thinly sliced
1/4 cup celery stalks sliced
1 tablespoon peanuts roasted coarsely choped
3 tablespoons peanut oil
1 tablespoons rice wine vinegar up to 3 tablespoons, or red wine vinegar
1/2 teaspoon sugar
3 each scallions, spring or green onions sliced

Directions

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.

3. Pour over the salad and serve at once.

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Spaghetti Salad

I am a volunteer at a local hospital in town. We had a potluck luncheon the other day and everyone loved this salad.