2 c Leftover Asian rice pilaf

2 Cloves garlic, minced (or

1 teaspoon bottled)

1/2 c Sliced water chestnuts,

Coarsely chopped 1/4 c Thin carrot slices

1/4 c Thin celery slices

1 tb Roasted peanuts, coarsely

Chopped 3 tb Oil (preferably peanut)

1 To 3 tablespoons rice or red

Wine vinegar 1/2 ts Sugar

Optional: 3 Green onions (white and

Green tops), sliced 1. Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts,

carrots, celery, green onions and peanuts. 2. Combine oil, vinegar and sugar in a small jar, cover and shake to

combine. Pour over the salad and serve at once.