Recipe

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• 4 cups cooked basmati rice, cooled
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 1/2 cup chopped celery
• 4 green onions, chopped
• 1 cup chopped fresh spinach, well washed
• 1 cup grated carrot
• 1 cup fresh peas (or frozen petit peas, defrosted)
• 1 1/2 cups vegetable oil
• 1/3 cup rice vinegar
• 1 (2 oz) envelope cream of spinach soup mix ( knorr)

• 1 Put cooled rice in a large bowl; add the next 7 ingredients.
• 2 In another bowl, whisk the oil, vinegar, and soup mix together until well blended.
• 3 Pour half of the dressing over the rice and vegetables; stirring to coat the ingredients.
• 4 Cover the bowl tightly and refrigerate both the salad and remaining dressing at least 2 hours.
• 5 When ready to serve, add more dressing as needed.