Spinach Rice Salad Recipes

SPINACH RICE SALAD

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.

SPINACH-ALMOND RICE

Steps:

• Bring 3 cups salted water to a simmer; add 1 1/2 cups basmati rice, cover and cook over low heat until tender, about 20 minutes. Fluff with a fork, then let cool. Toss with 4 cups baby spinach, 1/2 cup each chopped marinated artichoke hearts and toasted slivered almonds, 1 cup chopped fresh dill, 1 tablespoon grated lemon zest, the juice of 2 lemons and 1/3 cup olive oil. Season with salt and pepper.

CITRUS SPINACH & RICE SALAD

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.

BROWN-RICE SALAD WITH SPINACH AND TOMATOES

Steps:

• In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach, and tomatoes; toss to combine.

SPINACH RICE SALAD

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.

RICE AND SPINACH SALAD

Steps:

• Vinaigrette Dressing: Combine all ingredients in small dish. Whisk ingredients well to combine. Set aside.
• Salad: Cook rice according to package directions. Cool completely. Wash and chop/slice vegetables. Measure out all ingredients.
• Assembly: In serving bowl, combine the cold cooked rice with all other ingredients except the Feta. Toss gently to combine. About 15-20 minutes prior to serving, drizzle enough of the dressing over salad mixings to lightly coat. Refrigerate. At time of serving, add more vinaigrette dressing if needed and sprinkle the crumbled Feta over top of salad.

SPINACH RICE SALAD

Steps:

• Mix cooked rice with next 6 ingredients.
• Toss lightly.
• Brown bacon and put in with salad just before serving.

SPINACH, WILD RICE AND SHRIMP SALAD

Steps:

• Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool.
• Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper.
• Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl.
• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)

BROWN-RICE SALAD WITH SPINACH AND TOMATOES

Steps:

• Bring the water to a boil in a medium saucepan. Stir in brown rice and 1 teaspoon coarse salt. Cover and simmer over low heat until rice is tender and has absorbed all liquid, about 40 minutes. Remove from heat; let stand 10 minutes, then fluff with a fork.
• In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach, and tomatoes, and toss to combine. Serve immediately.
• Buying and storing rice
• Look for brown rice in packages or in the bulk section of the supermarket, alongside white rice. It is more perishable than white rice but will keep for up to 6 months if stored in an airtight container. For longer storage, freeze in a resealable plastic bag for up to 1 year.
• Nutrition Information
• (Per Serving)
• Calories: 203
• Fat: 8.1g (1.2g Saturated Fat)
• Protein: 4g
• Carbohydrates: 29.9g
• Fiber: 3.6g