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Salads And Dressings - Oriental Salad Post by :CBpro Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1882

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Salads And Dressings - Oriental Salad

24 oz. cooked rice, serve on room temperature
6 Tbl. rice vinegar
3 1/2 Tbl. soy sauce
1 large garlic clove, minced
2 Tbl. fresh ginger
1 1/2 tsp. sugar
3/4 tsp. dried hot pepper flakes
3/4 tsp. dry mustard
1/4 tsp. Five Spice powder
1/4 Cup sesame oil
1/2 large red bell pepper, finely diced
1/3 Cup green onions, chopped
3 oz. of baby peas or snow peas
1 medium carrot, cut into 2" strips
Chinese napa cabbage or spinach leaves

Cook rice, cool and set aside, keep at room temperture.

Combine 4 Tbl. of vinegar, 3 Tbl. soy sauce, garlic, ginger, sugar, red pepper flakes, dry mustard, and Five spice powder in a small bowl, whisk in oil. Toss warm rice with dressing. Toss in bell pepper, green onion, peas and carrot.< Add more vinegar and soy sauce to taste, if desired.

Line a serving platter with cabbage or leaves and serve rice dish on top or serve alone as a side dish. Serve at room temperature.

Serves 5
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1 1/2 cups cooked rice 1 cup shredded mozarella cheese 3/4 cup sliced and halved pepperoni 1 large tomato, diced 2 cups sliced vegetables, such as green pepper, mushrooms, ripe olives, green onion 1 cup Italian salad dressing Mix all, refrigerate a little while before serving.

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1 cup wild rice 4 cups canned chicken broth 2 cups frozen peas, thawed 4 stalks celery, thinly sliced on the diagonal 8 green onions, sliced thinly 1/2 cup slivered almonds, toasted or chopped walnuts, toasted 2 cups cooked chicken breasts (optional) 1 cup sweetened dried cranberries Dressing: 4 Tblsp. red wine vinegar 2 Tblsp. soy sauce 2 tsp. sugar 1/2 cup vegetable oil 4 Tblsp. sesame oil In medium saucepan, cover rice with cold water to a depth of 1inch above rice. Heat to boiling. Drain water from rice and add broth.