Sunday, September 5, 2010

Pagoda Rice Salad

* 2 cups cooked jasmine rice
* 4 chopped green onions
* 1/4 cup mung bean sprouts
* 4 cups loosely packed, chopped spinach
* 1 11-ounce can mandarin orange segments, drained
* 1 8-ounce can sliced water chestnuts, drained
* 1/2 cup oil-free honey Dijon salad dressing
* 1/2 cup avocado chunks


Place the rice in a large bowl. Add the green onions, mung bean sprouts and spinach. Mix well. Add the orange segments and water chestnuts. Toss gently to mix.

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

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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.