Lexi’s Rice Salad

My aunt Lexi used to bring this salad to BBQs and it is always a hit! She kindly gave me a copy of the recipe and now I’m the one who brings it 🙂

• 2.5 c rice
• 1 pack frozen spinach
• 3 handfulls bean sprouts
• 1 chopped pepper
• 2 green onions
• 6 celery stalks
• 1/2 c soy
• 1/4c oil
• 4 garlic cloves, minced

1. Cook the rice. Rinse under cold water to stop it from clumping, fluff with a fork to loosen the grains (a trick I only just learned on Saturday because mine had the consistency of sushi rice and was really soft and clumpy)
2. Add thawed spinach and chopped veggies
3. Whisk oil, soy and garlic
4. Toss to coat. Leave over night so the flavours soak in and serve

Number of Servings: 12; 107 Cal per serving (full nutritional info »)

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.