This recipe makes a large salad suitable for a group—ideal for your next potluck or picnic.

Ingredients

• 10 oz (300 g) fresh spinach
• 3 cups (750 mL) cooked rice
• 2 10-oz (284-mL) cans mandarin oranges, well drained
• 2 cups (500 mL) bean sprouts
• 1 cup (250 mL) diced green pepper
• 1 cup (250 mL) sliced mushrooms
• 1 cup (250 mL) cashews
• 3 ribs celery, chopped
• ½ cup (125 mL) chopped fresh parsley
• ½ cup (125 mL) chopped green onion

Dressing

• ¼ cup (50 mL) soy sauce
• ¼ cup (50 mL) sesame oil
• 2 cloves garlic, minced

Directions

Thoroughly wash spinach and spin dry. Roll together a few leaves at a time and cut crosswise into thin strips; transfer to a large bowl. Add rice, oranges, bean sprouts, green pepper, mushrooms, cashews, celery, parsley and green onion. Toss to combine. Place in a plastic container, cover and refrigerate.

To make dressing: Combine soy sauce, sesame oil and garlic in a small jar with a tight-fitting lid. When ready to serve, shake well, pour over salad and toss.

Makes 8-10 servings.

Tip: Salad ingredients can be combined a day ahead, covered and refrigerated, then placed in a cooler to transport. Toss with dressing 15 minutes before serving.

This recipe originally appeared in the May/June 2001 issue of Saltscapes.