Recipes

Thai Rice Medley Salad

Ingredients:
2 cup wild & brown rice blend, cooked & cooled (about 4 cups)
8 ounces snap peas, blanched
1 bunch asparagus, cut into 1" pieces, blanched
1 each yellow & red bell pepper, thinly sliced
1/2 cup red onion, chopped
1 cup bean sprouts
1/4 cup fresh basil leaves, chiffonade
8 ounces cabbage slaw mix
1 cup Thai Salad Dressing