Asian vegetable and rice salad Recipe

Name: Asian vegetable and rice salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 6-8 servings
Ingredients: 1 bag of Arctic Gardens Asian style stir-fry vegetables; 4 cups (1 litre) cooked rice, cooled; 2 cups (500 ml) baby spinach; ½ cup (125 ml) roasted cashews or peanuts; ½ cup (125 ml) raisins; ¼ cup (60 ml) canola oil; ¼ cup (60 ml) soya sauce; ¼ cup (60 ml) rice vinegar; 2 cloves garlic, minced; 1 tbsp (15 ml) fresh ginger, minced; Salt and freshly ground pepper

Ingredients

1 bag of Arctic Gardens Asian style stir-fry vegetables
4 cups (1 litre) cooked rice, cooled
2 cups (500 ml) baby spinach
½ cup (125 ml) roasted cashews or peanuts
½ cup (125 ml) raisins
¼ cup (60 ml) canola oil
¼ cup (60 ml) soya sauce
¼ cup (60 ml) rice vinegar
2 cloves garlic, minced
1 tbsp (15 ml) fresh ginger, minced
Salt and freshly ground pepper

PREP TIME 15m	COOK TIME 2m	TOTAL TIME 17m
YIELD 6-8 servings

Instructions

1.In a large pot, bring salted water to a boil and cook the vegetables for 2 minutes.
2.Drain in a colander and rinse with cold water to cool completely. Drain again.
3.In a large bowl, mix together the remaining ingredients, then add cooled vegetables.
4.Season to taste and serve.

Dinner