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    You are in: Home / Recipes / Rice and Spinach Salad Recipe
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    Rice and Spinach Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    NiteOwl's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    Directions:

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

    Browse Our Top White Rice Recipes

    Ratings & Reviews:

    • on July 05, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rice and Spinach Salad

    Serving Size: 1 (104 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 408.5
     
    Calories from Fat 210
    51%
    Total Fat 23.3 g
    35%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 373.9 mg
    15%
    Total Carbohydrate 43.3 g
    14%
    Dietary Fiber 3.9 g
    15%
    Sugars 1.9 g
    7%
    Protein 7.6 g
    15%

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