Directions:
- In a saucepan bring 1 1/2 cups salted water to a boil. Add 3/4 cup rice, reduce heat, cover and simmer for 20 minutes. Refrigerate rice until chilled.
- Combine the chilled cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, bean sprouts, spinach and celery in a large bowl.
- Blend the vegetable oil, soy sauce, parsley and crushed garlic in a separate bowl.
- Pour the dressing over the salad 1 hour before serving and toss well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.13 Kcal (1123 kJ) | ||
| Calories from fat | 210.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.44g | 36% | |
|---|---|---|---|
| Sodium | 530.24mg | 22% | |
| Potassium | 333.8mg | 7% | |
| Total Carbs | 11.45g | 4% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 6.77g | 14% | |
| Vitamin C | 25.7mg | 43% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 10.1mg | 56% | |
| Calcium | 35.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 205.21 Kcal (859 kJ) | ||
| Calories from fat | 161.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.94g | 36% | |
|---|---|---|---|
| Sodium | 405.81mg | 22% | |
| Potassium | 255.47mg | 7% | |
| Total Carbs | 8.76g | 4% | |
| Sugars | 3g | 16% | |
| Dietary Fiber | 1.54g | 8% | |
| Protein | 5.18g | 14% | |
| Vitamin C | 19.7mg | 43% | |
| Vitamin A | 0.4mg | 16% | |
| Iron | 7.7mg | 56% | |
| Calcium | 27.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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