Rice and Spinach Salad

"My friend Nancy served this salad at a backyard barbeque years ago, and I had to have the recipe. I've been making it ever since and it's always a hit. I often make it a day ahead and then bring it to room temperature and add the nuts just before serving."
 
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Ready In:
30mins
Ingredients:
8
Serves:
6-8
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ingredients

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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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Reviews

  1. I needed a quick starch/salad recipe that didn't need heating up. This fit the bill beautifully! I doubled the recipe and it was still polished off. Will definitely make it again!
     
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