Citrus Spinach Rice Salad Recipes

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CITRUS SPINACH & RICE SALAD



Citrus Spinach & Rice Salad image

Grains and greens meet in this refreshing salad of quick-cooking brown rice, baby spinach leaves, orange segments and red onion.

Provided by My Food and Family

Categories     Salad Dressings

Time 45m

Yield Makes 4 servings.

Number Of Ingredients 5

2 cups instant brown rice, uncooked
1 pkg. (6 oz.) baby spinach leaves
1 large orange, peeled, sectioned
1/4 cup red onion slices
1/2 cup KRAFT Lite CATALINA Dressing

Steps:

  • Prepare rice as directed on pkg.; cool.
  • Place rice in large bowl. Add spinach, oranges and onion; mix lightly.
  • Add dressing just before serving; toss to coat.

Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

CITRUS SPINACH SALAD WITH FETA AND CRANBERRY DRESSING



Citrus Spinach Salad with Feta and Cranberry Dressing image

Summer citrus salads are always a must in our Texas heat. This spinach and grapefruit salad is a quick and easy fix that can be whipped up easily with most items you already keep in your pantry/kitchen. I can easily have this as a meal in itself but it works great as a side salad with a cool cucumber/alfalfa/tzatziki 1/2 sandwich. The options are endless and yours to create. Add some sliced strawberries for sweetness and bright, festive color.

Provided by Sahara B

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

½ cup coarsely chopped walnuts
1 orange
2 pink grapefruit
1 (5 ounce) package baby spinach leaves
½ cup crumbled feta cheese
2 tablespoons cranberry juice, or as needed
½ cup olive oil
2 tablespoons turbinado sugar (such as Sugar in the Raw®)
1 teaspoon dried parsley
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  • Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.
  • Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.
  • Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.
  • Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 28.2 g, Cholesterol 16.7 mg, Fat 40.9 g, Fiber 4 g, Protein 7 g, SaturatedFat 7.5 g, Sodium 478.6 mg, Sugar 21 g

SPINACH RICE SALAD



Spinach Rice Salad image

Here's a salad that goes well with many menus. It has a hint of Asian flavor, with spinach and green onions for color and bacon for a bit of crunch.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 8

1/2 cup Italian salad dressing
1 tablespoon soy sauce
1/2 teaspoon sugar
2 cups cooked rice
1 celery rib, thinly sliced
4 green onions, thinly sliced
2 cups thinly sliced fresh spinach
5 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the salad dressing, soy sauce and sugar. Stir in the rice, celery and onions. Cover and refrigerate for at least 1 hour. , Just before serving, stir in spinach and bacon.

Nutrition Facts : Calories 136 calories, Fat 8g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CITRUS RICE SALAD WITH PARMESAN



Citrus Rice Salad With Parmesan image

In all of American cooking there is probably no term less meaningful than "salad." I'm racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like "mixture of food, usually cold or at room temperature, with some kind of dressing." That's not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.

Provided by Mark Bittman

Categories     dinner, lunch, salads and dressings, main course, side dish

Time 1h

Yield 4 to 8 servings

Number Of Ingredients 11

1 1/2 to 2 cups any rice
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
3 tablespoons freshly squeezed citrus juice, or more to taste (lemon, lime, orange, tangerine, grapefruit, or a combination)
2 tablespoons grated citrus zest
1 tablespoon sugar or honey
1 cup chopped citrus flesh (or whole segments, if small)
1/2 large red or mild white onion, minced
1/2 cup chopped fresh mint
1/2 cup or more grated Parmesan
Chopped almonds or pecans, optional

Steps:

  • Cook rice in abundant salted water, as you would pasta, until it's just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then put in a large bowl.
  • Combine olive oil, citrus juice, zest, sugar or honey, salt and pepper in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more citrus juice a teaspoon or two at a time until the balance tastes right to you.
  • Drizzle vinaigrette over rice. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in citrus flesh, onion and mint; taste, and adjust the seasoning or moisten with a little more dressing. Serve, sprinkled with Parmesan and chopped nuts, at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.

CITRUS SPINACH SALAD



Citrus Spinach Salad image

A nice, refreshing twist on a spinach salad - a perfect compliment to any holiday meal! Great with Ham! ****Noteworthy - this makes quite a bit of dressing - so depending on your taste, you may want to increase the amount of salad fixings or slightly decrease the dressing (or just save it for another day!!).

Provided by Mommy Diva

Categories     Salad Dressings

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

2 cups spinach leaves, fresh (OR 2 cups torn Romaine Lettuce)
1/2 small red onion, thinly sliced
1 navel orange, fresh peeled and separated into sections (or 2 blood oranges or 1/2 small can of mandarin oranges)
2 tablespoons pine nuts, toasted
2 tablespoons orange juice
2 tablespoons white wine vinegar
3 tablespoons olive oil (preferably extra virgin)
2 teaspoons honey
1 tablespoon fresh cilantro, chopped
2 teaspoons Dijon mustard
salt & pepper

Steps:

  • Toss spinach, onion, oranges and pine nuts together.
  • Whisk together all dressing ingredients.
  • Pour over salad and serve.

Nutrition Facts : Calories 315.2, Fat 26.5, SaturatedFat 3.3, Sodium 83.1, Carbohydrate 20.1, Fiber 3, Sugar 14.1, Protein 3.2

SPINACH AND CITRUS SALAD



Spinach and Citrus Salad image

Provided by Sandra Lee

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/4 cup reserved citrus juice
1 tablespoon Champagne vinegar
2 tablespoons orange olive oil (recommended: O Olive Oil)
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh chives
Salt and pepper
9 ounces baby spinach
1 jar (24-ounce) sun fresh citrus salad, drain and liquid reserved
4 ounces goat cheese

Steps:

  • In a medium bowl, whisk together all ingredients for dressing and 1/4 cup reserved citrus liquid. Add spinach and toss. Divide dressed spinach onto chilled salad plates. Divide citrus salad among plates and garnish with crumbled goat cheese.

CITRUS RICE SALAD



Citrus Rice Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h16m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup sliced almonds
4 cups low-sodium chicken stock
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 cups brown basmati rice, rinsed
3/4 cup chopped fresh flat-leaf parsley
1 medium orange, zested
1 lemon, zested
1 cup thinly sliced green onions
1/2 cup extra-virgin olive oil
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons soy sauce
1 tablespoon honey
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper

Steps:

  • For the Rice Salad:
  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes
  • In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
  • For the Vinaigrette:
  • In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.
  • Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.

SPINACH RICE SALAD



Spinach Rice Salad image

If you are looking for a different and delicious salad, this is it. Cooked cold rice with crumbled bacon, slivers of fresh spinach, green onions and celery and mixed with an Italian dressing. Great make ahead.

Provided by Marie

Categories     Spinach

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup Italian salad dressing (I like Good Seasons prepared per pkg)
2 tablespoons soy sauce
1 teaspoon sugar
6 cups chilled cooked rice
4 cups thinly sliced fresh spinach
1 cup thinly sliced celery
1 cup sliced green onion
1 cup crumbled crisp cooked bacon

Steps:

  • Combine Italian dressing, soy sauce and sugar in a large salad bowl and mix well.
  • Add rice and mix.
  • Chill covered until ready to serve.
  • Add rest of ingredients just before serving and mix well.

SPINACH CITRUS SALAD



Spinach Citrus Salad image

This salad tastes as good as it looks. The dressing is very easy to prepare in a jar.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

1 package (6 ounces) fresh baby spinach
3 medium navel oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
6 slices red onion, separated into rings
DRESSING:
1/4 cup ruby red grapefruit juice
1/4 cup olive oil
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon grated onion
2 teaspoons poppy seeds
1/8 teaspoon salt
Dash pepper

Steps:

  • In a large salad bowl, combine the spinach, oranges, grapefruit and onion., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 4g fiber), Protein 3g protein.

SPINACH SALAD WITH CITRUS VINAIGRETTE



Spinach Salad with Citrus Vinaigrette image

Categories     Salad     Side     Spinach     Raw

Yield 4 to 6 servings

Number Of Ingredients 17

Citrus Vinaigrette
1/2 cup extra-virgin olive oil
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1 teaspoon fresh thyme leaves, chopped
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Spinach Salad
1 (10-ounce) bag of spinach (about 6 cups)
2 oranges, cut into segments (see Note)
1/2 cup sliced almonds, toasted (see page 168)
1/2 red onion, thinly sliced
Salt and freshly ground black pepper
Parmesan Frico (page 229)

Steps:

  • Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.
  • Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.
  • Note
  • To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.

EASY ASIAN SPINACH AND RICE SALAD



Easy Asian Spinach and Rice Salad image

After going to the farmers market and buying some fresh spinach I came up with this super easy warm salad and its so good! I made this for one, but it would be very easy to triple or quadruple the recipe.

Provided by kaitlin384

Categories     Brown Rice

Time 12m

Yield 1 serving(s)

Number Of Ingredients 5

1/2 cup Minute brown rice
1/2 cup water
1 cup fresh spinach
2 teaspoons sesame oil
1 tablespoon soy sauce

Steps:

  • Cook rice according to package directions.
  • When rice is finished add spinach, the heat of the rice will cook the spinach.
  • Add oil and soy sauce.
  • Mix well and enjoy!

Nutrition Facts : Calories 153.3, Fat 9.6, SaturatedFat 1.4, Sodium 1032, Carbohydrate 13.8, Fiber 1.7, Sugar 0.4, Protein 3.9

CITRUS AND CINNAMON SPINACH SALAD



Citrus and Cinnamon Spinach Salad image

A fresh and fantastic spinach and grapefruit salad with a unique taste!

Provided by Lindsay

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 9

1 cup orange juice
½ cup white sugar
½ cup raspberry-flavored vinegar
1 teaspoon ground cinnamon
1 cup vegetable oil
1 (11 ounce) package baby spinach leaves
1 (11 ounce) can mandarin oranges, drained
½ cup crumbled feta cheese
1 red grapefruit, peeled and sectioned

Steps:

  • Place orange juice, sugar, vinegar, and cinnamon in a saucepan and simmer until it reduces by half, 10 to 15 minutes. Set aside to cool, about 5 minutes.
  • Whisk vegetable oil into dressing mixture slowly.
  • Place spinach, mandarin oranges, feta cheese, and grapefruit into a bowl and drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 27.6 g, Cholesterol 14 mg, Fat 30.9 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 6.7 g, Sodium 212.5 mg, Sugar 24.1 g

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