Best Rice N Spinach Salad Recipes

SPINACH SALAD WITH ASIAN SALAD DRESSING

Steps:

• To make the dressing, in a small bowl, whisk together 3 Tbsp vegetable oil, 2 Tbsp soy sauce, 1 ½ Tbsp rice vinegar, ¼ tsp grated ginger, ¼ tsp sugar, and ½ Tbsp sesame seeds and set aside.
• Heat a frying pan over medium high heat and toast the walnuts, stirring frequently until fragrant. Transfer the walnuts to a plate and set aside.
• Slice the red onion thinly. Cut the navel orange into 8 wedges. Slice off the peel and pith. Cut each wedge into 2-3 pieces.
• Add the spinach, the navel orange, and walnuts in a large bowl. Pour as much dressing as you like and toss gently to coat thoroughly. Serve immediately.

SPINACH RICE SALAD

Steps:

• Combine Italian dressing, soy sauce and sugar in a large salad bowl and mix well.
• Add rice and mix.
• Chill covered until ready to serve.
• Add rest of ingredients just before serving and mix well.

BROWN-RICE SALAD WITH SPINACH AND TOMATOES

Steps:

• In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach, and tomatoes; toss to combine.

CITRUS SPINACH & RICE SALAD

Steps:

• Prepare rice as directed on pkg.; cool.
• Place rice in large bowl. Add spinach, oranges and onion; mix lightly.
• Add dressing just before serving; toss to coat.

BLACK RICE AND LENTIL SALAD ON SPINACH

Steps:

• Rinse rice and green or black lentils and combine in a medium saucepan with 2 3/4 cups water or enough to cover by 1 inch. Bring to a boil, add salt to taste (I use about 1 teaspoon), reduce heat and simmer 30 to 35 minutes, until rice and lentils are tender but not mushy. Place a strainer over a bowl and drain if there is still liquid in the pan (I like to add the broth to soups; you could also add some to the salad). Return lentils and rice to the saucepan and place a dishtowel across top of the pan. Return lid and let sit for 10 to 15 minutes. Transfer to a bowl.
• Combine 3 tablespoons of the olive oil and garlic in a small frying pan or saucepan over medium heat. When garlic begins to sizzle, add spices. Stir together for about 30 seconds or until very fragrant, then remove from the heat and add to rice and lentils. Add chopped herbs, soaked red lentils, and 2 tablespoons of the lemon juice. Taste and adjust salt.
• Whisk together remaining lemon juice and olive oil. Add salt and pepper to taste and toss with the spinach. Line a platter or wide bowl with the spinach, top with the rice and lentils, garnish with sliced radishes, and serve.

RICE AND SPINACH SALAD

Steps:

• 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.