Tried and True - Spinach and Rice Salad
Ingredients
This recipe makes a large salad suitable for a group—ideal for your next potluck or picnic.
Ingredients
10 oz (300 g) fresh spinach
3 cups (750 mL) cooked rice
2 10-oz (284-mL) cans mandarin oranges, well drained
2 cups (500 mL) bean sprouts
1 cup (250 mL) diced green pepper
1 cup (250 mL) sliced mushrooms
1 cup (250 mL) cashews
3 ribs celery, chopped
½ cup (125 mL) chopped fresh parsley
½ cup (125 mL) chopped green onion
Dressing
¼ cup (50 mL) soy sauce
¼ cup (50 mL) sesame oil
2 cloves garlic, minced
Directions
Thoroughly wash spinach and spin dry. Roll together a few leaves at a time and cut crosswise into thin strips; transfer to a large bowl. Add rice, oranges, bean sprouts, green pepper, mushrooms, cashews, celery, parsley and green onion. Toss to combine. Place in a plastic container, cover and refrigerate.
To make dressing: Combine soy sauce, sesame oil and garlic in a small jar with a tight-fitting lid. When ready to serve, shake well, pour over salad and toss.
Makes 8-10 servings.
Tip: Salad ingredients can be combined a day ahead, covered and refrigerated, then placed in a cooler to transport. Toss with dressing 15 minutes before serving.
This recipe originally appeared in the May/June 2001 issue of Saltscapes.
For more Saltscapes recipes, please go to saltscapes.com.