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Recipe Archive

Crunchy Rice Salad
2 cups cooked rice
1 (11oz) can mandarin oranges, drained
1 cup chopped green onion
1 cup diagonally sliced celery
1 (8oz) can sliced water chestnuts, drained		 1 (3 1/2 oz) can sliced mushrooms, drained
1/4 cup rice vinegar
1/4 cup vegetable oil
1/4 cup soy sauce
Lettuce leaves

Combine rice, oranges, onion, celery, water chestnuts and mushrooms; toss slightly. Combine vinegar, oil, and soy sauce; pour over rice and toss. Chill thoroughly. Serve on lettuce leaves.

Yield: 10-12 servings.



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