Vegetarian Basmati Rice Salad

• 4 cups cooked basmati rice, cooled
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 12 cup chopped celery
• 4 green onions, chopped
• 1 cup chopped fresh spinach, well washed
• 1 cup grated carrot
• 1 cup fresh peas (or frozen petit peas, defrosted)
• 1 12 cups vegetable oil
• 13 cup rice vinegar
• 1 (2 ounce) envelope cream of spinach soup mix (Knorr)

1. Put cooled rice in a large bowl; add the next 7 ingredients.
2. In another bowl, whisk the oil, vinegar, and soup mix together until well blended.
3. Pour half of the dressing over the rice and vegetables; stirring to coat the ingredients.
4. Cover the bowl tightly and refrigerate both the salad and remaining dressing at least 2 hours.
5. When ready to serve, add more dressing as needed.

basmati rice, red bell pepper, yellow bell pepper, celery, green onions, fresh spinach, carrot, fresh peas, vegetable oil, rice vinegar, cream of spinach soup

Taken from www.food.com/recipe/vegetarian-basmati-rice-salad-140430 (may not work)