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.

Ready In:
30mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@NiteOwl
Contributor
@NiteOwl
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"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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  1. Shosh
    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!
  2. NiteOwl
    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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