Ingredients

2 cups rice, cooked leftover asian rice pilaf
2 cloves garlic minced
1/2 cup water chestnuts sliced
1/4 cup carrots thinly sliced
1/4 cup celery stalks sliced
1 tblspn peanuts roasted coarsely choped
3 tblspn peanut oil
1 tblspn rice wine vinegar up to 3 tblspn, or red wine vinegar
1/2 tspn sugar
3 each scallions, spring or green onions sliced

Instructions

• Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts, carrots, celery, green onions and peanuts.
• Combine oil, vinegar and sugar in a small jar, cover and shake to combine.
• Pour over the salad and serve at once.