Oriental Rice Salad

Vi Shevkenek [nee Neufeld] Aug ’06

Very easily adapted. Can be eaten for a complete meal with some feta crumbled on top or in a pita bread. A favourite!

  • 1 ½ c. cooked and cooled rice (I use a mix of wild, brown basmati; wahini, etc. from Simply Delicious or Uncle Ben’s mix)
  • 1 can mandarin oranges, drained; or fresh oranges
  • 1 c. or more diced celery
  • 2-3 tbsp. green onions (or purple)
  • red and/or green peppers, diced
  • snap peas if you have them
  • handful of Craisins (dried cranberries)

Mix above ingredients. For dressing, mix ½ c. oil (canola), ¼ c. cider vinegar, ¼ c. white vinegar, 2 tbsp. soya sauce, 2 tbsp. sugar. Add to salad and chill. Keeps several days.


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