2 c. cooked, cooled brown rice
2 chopped scallions
1/2 c. toasted sesame seeds
1 c. mung bean sprouts
1/4 c. cashews
1 stalk celery, chopped
1/4 c. chopped cilantro
1 carrot, grated

DRESSING:

1/2 c. orange juice
1/3 c. oil
1 tbsp. sesame oil
4 tbsp. soy sauce
2 tbsp. sherry
Juice of 1 lemon
1 clove garlic, minced
1 tsp. freshly grated ginger root
Salt and pepper

Combine all ingredients and serve, chilled on greens.