Asian Rice Salad





Preparation Time: 15 minutes
Chilling time: 1 hour
Servings: 4

METHOD: Place the rice in a large bowl. Add the green onions and spinach. Mix well. Add the orange segments and water chestnuts. Toss gently to mix.

Mix the dressing and soy sauce. Pour over the salad. Stir in the avocado, if desired. Cover and chill for 1 hour before serving.

HINT: This salad should be served about 1 hour after preparing it. It becomes soggy after sitting for too long, although we have eaten some leftovers the next day and the flavor was still delicious.

Source of Recipe: Mary McDougall, Free 10-day meal plan from


2 cups of cooked brown rice
4 green onions, chopped
5 cups of loosely packed chopped spinach
One 11-ounce can of mandarin orange segments, drained
One 8-ounce can of sliced water chestnuts, drained
1/2 cup of oil-free Dijon-style salad dressing
2 tablespoons of soy sauce
1/2 cup of avocado chunks (optional)