Geccoe's Recipes

Servings: 4

Salad:

- 1 red or green pepper, chopped
- 1 stalk celery, chopped
- 2 green onions, chopped
- 1 cup (250 ml) mushrooms, sliced
- 2 cups (500 mL) bean sprouts
- 2 cups (500 ml) spinach, torn into pieces
- 2 cups (500 ml) cooked rice
- 2 / 3 cup (175 ml) of cashews or pine nuts
- 1 handful of raisins or dried cranberries (optional)
- Parsley to taste

Sauce:

- ½ cup (125 ml) sunflower or safflower oil
- ¼ cup (65 ml) soy sauce or tamari
- 3 cloves garlic, pressed
- Pepper to taste

The sauce can be kept in the refrigerator for 3 weeks.

Preparation:

1. Place all salad ingredients in large bowl and mix.

2. In another bowl, combine all sauce ingredients.

3. Add sauce to salad just before serving.