2 c  Leftover Asian rice pilaf
2    Cloves garlic, minced (or
1 teaspoon bottled)
1/2 c  Sliced water chestnuts,
Coarsely chopped
1/4 c  Thin carrot slices
1/4 c  Thin celery slices
1 tb Roasted peanuts, coarsely
Chopped
3 tb Oil (preferably peanut)
1    To 3 tablespoons rice or red
Wine vinegar
1/2 ts Sugar
Optional:
3    Green onions (white and
Green tops), sliced

1. Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts,
carrots, celery, green onions and peanuts. 2. Combine oil, vinegar and
sugar in a small jar, cover and shake to combine. Pour over the salad and
serve at once.