Ingredients:
4 cups cooked basmati rice, cooled
1 medium red bell peppers, chopped
1 medium yellow bell peppers, chopped
1/2 cup chopped celery
4 green onions, chopped
1 cup chopped fresh spinach, well washed
1 cup grated carrots
1 cup fresh peas ( or frozen petit peas, defrosted)
1 1/2 cups vegetable oil
1/3 cup rice vinegar
1 (2 ounce) envelopes cream of spinach soup mix ( Knorr)
Directions:
Put cooled rice in a large bowl; add the next 7 ingredients.
In another bowl, whisk the oil, vinegar, and soup mix together until well blended.
Pour half of the dressing over the rice and vegetables; stirring to coat the ingredients.
Cover the bowl tightly and refrigerate both the salad and remaining dressing at least 2 hours.
When ready to serve, add more dressing as needed.
Servings: 8
Time preparation: 30 min.
Time total: 30 min.