Kung Pao Rice and Walnut Salad

DESCRIPTION

Use brown rice for extra fiber and a nutty flavor.

Total Time
1 Hr, 10 Mins
Serves
6
Meal
Dinner Lunch

Total Time

Prep Time
10 Mins
Cook Time
1 Hr
Total Time
1 Hr, 10 Mins

Nutrition

Calories
400 cal
Total Fat
24 g
Trans Fat
0 g
Polyunsaturated Fat
0 g
Cholesterol
0 mg
Sodium
530 mg
Carbohydrates
32 g
Dietary Fiber
3 g
Protein
16 g

Ingredients

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

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

Preparation

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