Asian Twisted Rice Salad

• 3 cups rice, cooked use brown or white or any mixture you like
• 12 cup carrot, finely chopped or shredded
• 14 cup green onions or 14 cup scallion, finely chopped
• 12 cup celery, finely chopped
• 1 chopped apple, skin on, cored
• 12 cup peanuts or 12 cup other nuts or 12 cup water chestnut, coarsely chopped
• 12 cup chinese peas or 12 cup snow peas, cut horizontally and in 1/2-inch pcs
• 12 cup raw spinach, juiliened
• 12 cup mild salad oil, of your choice
• 2 tablespoons soya sauce or 2 tablespoons shoyu or 2 tablespoons tamari
• 3 tablespoons lemon juice or 3 tablespoons lime juice or 3 tablespoons grapefruit juice
• 1 teaspoon dark sesame oil, in Asian food section
• 1 small garlic clove, pressed finely or garlic puree

1. Place all the prepared vegetables and fruit in a large salad bowl.
2. Toss with the cooled rice.
3. Sprinkle with 1/2 the nuts, reserving the rest for garnish.
4. Combine the dressing ingredients in a jar with a screw top, shake until combined.
5. Taste for balance.
6. If it needs a little more lemon drizzle in another teaspoon at a time, and retaste.
7. Add a little more soy sauce if you prefer too.
8. Drizzle 1/2 the dressing on the salad, toss.
9. Sample the salad - depending on what kind of rice you use, you may require more dressing.
10. Add more as necessary.
11. Top the salad with the remaining chunky nuts, and serve.

rice, carrot, green onions, celery, apple, peanuts, chinese peas, raw spinach, salad oil, soya sauce, lemon juice, sesame oil, garlic

Taken from www.food.com/recipe/asian-twisted-rice-salad-358034 (may not work)