Asian Rice Salad
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 cups Asian rice pilaf
2 teaspoons cloves garlic, minced
1/2 cup sliced water chestnuts,
coarsely chopped
1/4 cup thin carrot slices
1/4 cup thin celery slices
1 tablespoon roasted peanuts, coarsely chopped
3 tablespoons peanut oil
1 to 3 tablespoons rice or sushi vinegar
1/2 teaspoon sugar
3 green onions, white and green tops, sliced

Preparation

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.