Total Time
30mins
Prep 30 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  1. Cook rice in salted water according to package directions, then let cool.
  2. Thaw spinach and squeeze out the water.
  3. Toast almonds in a 250-300 degree oven till light brown.
  4. Combine dressing ingredients in a jar or cruet and shake well to combine.
  5. Toss together cooled rice, spinach and onions.
  6. Add dressing and mix well.
  7. Refrigerate several hours or overnight to combine flavors.
  8. Add toasted nuts just before serving.
  9. Can be served cold, but it's better at room temperature.
Most Helpful

5 5

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!