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2 (15 ounce) cans stir-fry vegetables, drained
2 cups cooked white or brown rice
½ cup chopped toasted cashews
½ cup chow mein noodles
Dressing:
½ cup oil
½ cup sugar
¼ cup vinegar
2 tablespoons soy sauce
Mix together vegetables and rice. Combine dressing ingredients and shake well. Toss with vegetable-rice mixture. Top with cashews and chow mein noodles.
Tags: Chinese, salads, VEGETARIAN
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