indonesian rice salad

Sue worked hard this week to create the Asian-inspired dressing for this salad, a perfectly blended balance of sweet, salty, spicy, and tart flavors, with none overpowering the other. Her husband loves it.

2/3 cup orange juice
3 Tbs. peanut oil
1 Tbs. sesame oil
3 Tbs. tamari
2 Tbs. lemon juice
2 Tbs. dry white wine
1 tsp. sugar or agave nectar
1/4 tsp. garlic, minced
1/4 tsp. ground ginger
1/4 tsp. hot red pepper flakes
1/4 tsp. salt
Dash of white pepper

2 cups cooked rice
Small bunch of green onions
1/2 cup pineapple tidbits
1/2 medium zucchini, julienne sliced
1/3 cup currants
1/3 cup celery, diced
1/3 cup cashew halves
1 8 oz. can water chestnuts, sliced
1/3 cup Italian flat-leaf parsley, chopped

1. Place dressing ingredients into small mixing bowl and mix well with wire whisk.

2. Slice green onion bunch in half, and discard dark green half. Chop onions and place in large mixing bowl. Add remaining ingredients and set aside.

3. Pour dressing over salad ingredients, mix well, and refrigerate.