Karen'S Chinese Salad

1. Make the rice if you don't have any already cooked.

2. Wash spinach and spin or pat dry.

3. Tear into bite-sized pieces.

4. Put first 10 ingredients into salad bowl and blend gently.

5. Mix ingredients for dressing in a separate bowl or in the blender.

6. Add dressing and serve immediately.

7. **thisrecipe is not a good make ahead, but it is good for lunch the next day if any should survive the first round!

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Nutrient	Quantity
Total fats	113.7452 g
Protein	79.8954 g
Carbohydrates	315.8357 g
Energy	2606.0143 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1926 g
Water	629.0289 g
Aspartic acid	3.5124 g
Calcium, Ca	518.3688 mg
Lutein + zeaxanthin	1568.318 g
Fiber, total dietary	11.8154 g
Fatty acids, total saturated 22:0	0.0007 g
Carotene, beta	1872.672 g
Niacin	20.9424 mg
Vitamin A, RAE	224.0582 g
Arginine	2.6142 g
Riboflavin	0.7971 mg
Fatty acids, total polyunsaturated 15:0	0.0007 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0075 g
Glutamic acid	6.6656 g
Sodium, Na	3840.9642 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0443 g
Total lipid (fat)	113.7452 g
Manganese, Mn	5.2138 mg
Fructose	3.2058 g
Proline	1.6383 g
Fatty acids, total saturated 16:0	9.8356 g
Fatty acids, total saturated 8:0	3.597 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0153 g
Sucrose	0.7341 g
Choline, total	203.9898 mg
Sugars, total	8.3281 g
Serine	1.7704 g
Fatty acids, total saturated 10:0	4.0374 g
Fatty acids, total saturated 18:0	3.2056 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	1.5578 mg
Selenium, Se	96.0702 g
Ash	17.2198 g
Fatty acids, total saturated 18:1 undifferentiated	13.483 g
Pantothenic acid	4.6609 mg
Phenylalanine	1.8267 g
Copper, Cu	1.6082 mg
Betaine	19.3385 mg
Thiamin	2.5753 mg
Retinol	68.0002 g
Methionine	0.7096 g
Iron, Fe	21.454 mg
Carbohydrate, by difference	315.8357 g
Phosphorus, P	1035.4649 mg
Folate, total	998.2511 g
Tocopherol, gamma	0.0201 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Alanine	1.8286 g
Cholesterol	113.3336 mg
Valine	1.9506 g
Fatty acids, total saturated 18:2 undifferentiated	2.7738 g
Glycine	1.4943 g
Carotene, alpha	31.29 g
Glucose (dextrose)	3.3438 g
Fatty acids, total saturated 14:0	17.8996 g
Zinc, Zn	7.4789 mg
Isoleucine	1.4359 g
Fatty acids, total saturated 12:0	51.2311 g
Fatty acids, total polyunsaturated	3.2383 g
Fatty acids, total saturated 14:1	0.0007 g
Leucine	2.6629 g
Tocotrienol, alpha	0.0192 mg
Vitamin A, IU	3380.6992 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	1575.4511 g
Tryptophan	0.4092 g
Vitamin C, total ascorbic acid	137.431 mg
Phytosterols	128.67 mg
Folic acid	825.1 g
Fatty acids, total polyunsaturated 16:1 c	0.0007 g
Galactose	0.9216 g
Fatty acids, total polyunsaturated 18:1 c	0.0064 g
Fatty acids, total saturated 20:0	0.0007 g
Fatty acids, total saturated 6:0	0.218 g
Tyrosine	1.0794 g
Vitamin B-12	2.2667 g
Vitamin K (phylloquinone)	212.7102 g
Fatty acids, total saturated	90.0436 g
Histidine	0.7795 g
Fatty acids, total monounsaturated	13.5368 g
Threonine	1.2223 g
Folate, food	173.1511 g
Fatty acids, total polyunsaturated 17:0	0.0004 g
Fatty acids, total polyunsaturated 24:0	0.0007 g
Cryptoxanthin, beta	10.43 g
Vitamin E (alpha-tocopherol)	6.8708 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	230.1084 mg
Lysine	1.3307 g
Potassium, K	2085.654 mg
Cystine	0.6454 g
Fluoride, F	10.66 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Rice	2 cups	1350.5	295.815	2.442
Garlic	2 cloves	8.94	1.9836	0.03
Spinach	1 bag	0	0	0
Mushroom	1 cup	0	0	0
Soy sauce	0.25 cup	33.7875	3.1429	0.3634
Celery	3 stalks	30.72	5.7024	0.3264
Parsley	1 tablespoon	1.368	0.2405	0.03
Cashew	0.5 cup	0	0	0
Vegetable oil	0.5 cup	939.58	0	109
Raisin	0.75 cup	0	0	0
Green Onion	0.5 cup	9.585	2.0377	0.1668
green pepper	1	29.8	6.9136	0.2533
salt pepper	0	201.7338	0	1.1333
bean sprout	0.5 lb	201.7338	0	1.1333