Kung Pao Rice and Walnut Salad

Source: California Walnut Board

Kung Pao Rice and Walnut Salad

Use brown rice for extra fiber and a nutty flavor.

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Serves: 6
Prep Time: 10 minutes
Cook Time: 1 hour, 0 minutes

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1/2 cup Asian vinaigrette, reduced-fat
1/4 cup Kung Pao sauce
3 cups rice cooked and chilled
1/2 cup diced red bell pepper
1/2 cup edamame shelled
2 green onions, sliced
One 7 ounce package teriyaki baked tofu, cut into 1/2-inch cubes*
1 cup toasted, coarsely chopped California walnuts

Stir together the vinaigrette and Kung Pao sauce in a large bowl.
Add the remaining ingredients except the walnuts and stir until well mixed. Cover and chill the mixture for at least 1 hour. May be prepared one day ahead.
Sprinkle with the walnuts just before serving.

*May substitute 1 1/2 cups small cubes of chicken

Per Serving: 400 calories; 24 g fat; 3 g saturated fat; 0 mg cholesterol; 530 mg sodium; 32 g carbohydrate; 3 g fiber; 16 g protein

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