Bean Sprout And Spinach Salad
|Long grain rice||1 Cup (16 tbs)|
|Spinach||340 Gram (1 small bunch)|
|Bean sprouts||250 Gram|
|Bottled french dressing||1⁄4 Cup (4 tbs)|
Put rice into large saucepan of boiling, salted water, cook 12 minutes; drain.
Remove white stems from spinach, put spinach into saucepan with 1/4 cup boiling water, cook 1 minute.
Drain, press out any excess water from spinach.
Shred spinach finely, put into bowl with rice, chopped shallots, sliced celery and bean sprouts; if necessary, tail bean sprouts.
Add salt, pepper and dressing; toss well.