Servings: 4
Salad:
- 1 red or green pepper, chopped
- 1 stalk celery, chopped
- 2 green onions, chopped
- 1 cup (250 ml) mushrooms, sliced
- 2 cups (500 mL) bean sprouts
- 2 cups (500 ml) spinach, torn into pieces
- 2 cups (500 ml) cooked rice
- 2 / 3 cup (175 ml) of cashews or pine nuts
- 1 handful of raisins or dried cranberries (optional)
- Parsley to taste
Sauce:
- ½ cup (125 ml) sunflower or safflower oil
- ¼ cup (65 ml) soy sauce or tamari
- 3 cloves garlic, pressed
- Pepper to taste
The sauce can be kept in the refrigerator for 3 weeks.
Preparation:
1. Place all salad ingredients in large bowl and mix.
2. In another bowl, combine all sauce ingredients.
3. Add sauce to salad just before serving.
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