QuiltE

MimiSue .... Here it is. Hope you will try it.
Please let us know what you think of it, and whether it will become a favourite.

Chinese Rice Salad
Cook ..... 1 cup long grain rice in 2 cups water

While rice is cooking, mix well .....
1/2 cup cider vinegar
1/3 cup salad oil (I use canola)
2 tbsp. soya sauce
1/2 tsp. salt

Add to warm cooked rice and mix well .....
Oil Mixture (above)
10 oz. can mushrooms, drained
10 oz. can mandarin oranges, drained
1 cup thinly sliced celery
1/2 cup slivered almonds (or more!)
1/2 cup dried cranberries (or more!)
1 cup frozen peas (not cooked)

Chill at least one hour. Toss with fork to fluff a little. Keeps well in the frig.

* can keep some of the add-ins aside and use as a garnish on top.
* original recipe called for 1/4 cup cider vinegar and 1/2 cup salad oil, but I like the *snap* of the vinegar and switched up the proportions. Sometimes I go equal portions. So play with it, according to your tastes.

Bon Appetit!!