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Stir-Fry Salad with Rice

Stir-Fry Salad with Rice recipe
photo by:kraft
This Asian main-dish salad tosses mixed vegetables, cooked brown rice, chicken strips and greens with an Italian and soy sauce dressing.
time
prep:
5 min
total:
12 min
servings
total:
4 servings
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posted:
8/14/2007
good even without the chicken
posted:
8/2/2007
My husband is watching calories and this has been the best low cal recipe that we have had so far. The only thing I substituted was the greens....we used spinach instead and it really turned out great. Would definitely make it again.
posted:
10/25/2006
Delicious and easy to make. I made it in a wok & used frozen stirfry vegetables. My husband loved it!
posted:
9/19/2006
Easy to make and fast if your in a hurry. The only thing I substituted was fat free dressing. I don't buy anything fat free or reduced whatever. I want real food, people just need to do things in moderation. Anyway, the recipes on this site are always great. KEEP on COOKIN'
posted:
9/27/2005
I loved this salad, my whole family really enjoyed it. I added spinach in with the romaine leaves, and the next time I will make extra for lunch leftovers and just not add the mixture in with the lettuce until I've reheated the meat, etc.
posted:
8/9/2005
I used chopped cellophane noodles instead of the rice and added a bit of soy sauce.
posted:
6/27/2005
I enjoyed this salad but the rest of my family found it lacking. I used a frozen oriental blend, marinated chicken, and brown rice. I served it over a bed of spinach.
posted:
1/19/2005
We loved this recipe! We added pineapple tidbits, mandarine oranges, and almond slices to the recipe.
posted:
6/8/2004
This was a great summer-time meal. It is a great way to get some extra veggies into a diet. I will make this often...especially this summer!
posted:
5/16/2004
I used a sesame/ginger salad dressing instead of italian and it was outstanding and so easy! I e-mailed to all my friends.
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