Rice and Spinach Salad
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 1⁄2 cups white rice
- 1 (10 ounce) box frozen chopped spinach
- 1⁄2 cup slivered almonds
- 1⁄4 cup red onion, cut in 2 inch slices
-
Dressing
- 1⁄2 cup canola oil
- 2 tablespoons cider vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sugar
directions
- Cook rice in salted water according to package directions, then let cool.
- Thaw spinach and squeeze out the water.
- Toast almonds in a 250-300 degree oven till light brown.
- Combine dressing ingredients in a jar or cruet and shake well to combine.
- Toss together cooled rice, spinach and onions.
- Add dressing and mix well.
- Refrigerate several hours or overnight to combine flavors.
- Add toasted nuts just before serving.
- Can be served cold, but it's better at room temperature.
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