Stir Fry Salad with Brown Rice
1 tablespoon peanut oil
3 cups fresh cut-up vegetables for
stir fry: carrots, green peppers, pea pods, broccoli, etc.
1 tablespoon reduced-sodium soy
1 tablespoon rice vinegar
2 teaspoons vegetable oil
1 bag assorted salad greens
1 cup cooked brown rice
1. Heat oil in nonstick skillet over medium-high
heat. Add the vegetables; cook and stir for 2 minutes or until vegetables are
2. Whisk together soy sauce, vinegar
3. Place greens in large salad bowl.
Add vegetables and rice. Mix gently. Add the dressing and toss to combine.
Makes 4 servings.