Cold Stir-Fry Salad with Mushrooms

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Cold Stir-Fry Salad with Mushrooms

 

1 tbsp. sesame oil

1 each red and green pepper, seeded and chopped

3 stalks celery, chopped

3.5 ozs. fresh shitake mushrooms, sliced

1/2 cup chopped green onions

6 ozs. baby spinach (1 package)

2 cups cooked rice

1/3 cup raisins

1/4 cup cashews

 

In a large saucepan, heat oil over high heat. Stir cook peppers and celery in

oil for 2 to 3 minutes. Add mushrooms and green onions; stir cook 2 minutes.

Remove from heat and cool.

In a large bowl, combine remaining ingredients except cashews. Add cooled

vegetables. Add dressing and toss. Cover and refrigerate. Serve sprinkled with

cashews. Serves 10.