Asian Rice Salad

Course : Chinese
Serves: 6
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2 cups leftover Asian rice pilaf
2 cloves garlic -- minced (or
1 teaspoon bottled)
1/2 cup sliced water chestnuts coarsely chopped
1/4 cup thin carrot slices
1/4 cup thin celery slices
1 tablespoon roasted peanuts -- coarsely chopped
3 tablespoons oil -- (preferably peanut)
1 tablespoon rice or red wine vinegar
1/2 teaspoon sugar
3 medium green onions -- (white and green tops) -- sliced

Preparation / Directions:

1. Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts, carrots, celery, green onions and peanuts. 2. Combine oil, vinegar and sugar in a small jar, cover and shake to combine. Pour over the salad and serve at once.

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