Wenatchee Rice Salad
|Cooked brown rice||2 Cup (32 tbs)|
|Sliced tart apples||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Sunflower seeds||1⁄4 Cup (4 tbs)|
|Spinach||1⁄2 Cup (8 tbs), shredded|
|Apple juice||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Grated ginger||1⁄2 Teaspoon|
|Romaine lettuce leaves||4|
Place rice, apples, celery, sunflower seeds, and spinach in a large bowl and toss.
In a small jar, combine apple juice, lemon juice, ginger, and parsley and shake.
Pour over rice mixture and toss.
Arrange lettuce on a platter and scoop one-fourth of the salad on each leaf.