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Yield: Makes 6 servings.

• 3 cups cooked rice
• 1/2 medium red onion, chopped
• 1 medium carrot, chopped
• 1 rib celery, chopped
• 1 medium red pepper, chopped
• 1 cup cashew halves, salted
• 1/2 cup sliced black olives
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup bottled Honey Dijon salad dressing
• 1/2 of 10-1/2-ounce package firm tofu, cut into 1/2-inch cubes
• Leaf lettuce

Combine rice, onion, carrot, celery, pepper, cashews, olives, salt and pepper. 
Pour dressing over vegetable mixture; toss to combine. 
Add tofu and gently toss again.

Refrigerate covered 1 to 2 hours or overnight.

To serve, place salad on top of lettuce leaves.
Nutrition Facts
Calories 280   
Total Fat 14g 
Cholesterol 1mg 
Sodium 388mg 
Total Carbohydrate 34g 
Dietary Fiber 3g 
Protein 9g

USA Rice Federation (


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