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12 ounces Sea Bear Smoked Sockeye, broken into large flakes
4 cups cooked white rice, at room temperature
1 can ( 8 ounces ) tropical fruit salad, drained, reserving 2 Tbsp juice
1/4 cup diced red bell pepper
1/2 cup sliced water chestnuts
2 cups shredded spinach leaves
Dressing
1/3 cup seasoned rice wine vinegar
2 Tbsp sesame oil
1 tsp grated ginger root
1 clove garlic, crushed
1/4 tsp crushed red pepper
garnish- sliced green onion
Combine the ingredients for the salad together in a large bowl. Mix together the ingredients for the dressing adding the reserved juice. Gently mix the dressing with the salad till well combined. Garnish each serving with onion.
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