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Mixed Vegetable Salad Featuring Rice and Spinach

Rice and Spinach Salad

A hearty salad with a rice base, spinach, vegetables and dried fruits and nuts, a light vinaigrette dressing, and a topping of tangy crumbled Feta. This Rice and Spinach Salad is a fine accompaniment to many meals and a great addition to potlucks.
Course Salad
Cuisine Canadian
Keyword rice, rice and spinach salad, salad, spinach
Servings 5
My Island Bistro Kitchen Barbara99

Ingredients

Salad:

  • ¾ cup raw long-grain rice, cooked according to package directions, and cooled completely
  • 2-3 oz fresh spinach (preferably small leaf; if large, torn into bite-sized pieces)
  • ¾ cup celery, chopped
  • 2/3 cup sweet red pepper, coarsely chopped
  • ½ cup white button mushrooms, sliced
  • ½ cup dried cranberries or raisins
  • ½ cup peanuts or cashews
  • 1/3 cup red onion, diced or sliced
  • 1/3 – ½ cup crumbled Feta

Vinaigrette Dressing:

  • 2 tbsp soy sauce
  • 2 tbsp olive oil (plain or flavor-infused)
  • 1½ tbsp vinegar (e.g., white, red wine, or champagne vinegar)
  • ½ tbsp maple syrup or honey
  • 1 tsp Dijon mustard
  • 1 – 2 garlic cloves, minced
  • Chopped fresh herbs (e.g., parsley, dill, oregano, thyme) (optional)
  • Sprinkle of fine sea salt
  • Freshly ground black pepper

Instructions

  1. Vinaigrette Dressing: Combine all ingredients in small dish. Whisk ingredients well to combine. Set aside.
  2. Salad: Cook rice according to package directions. Cool completely. Wash and chop/slice vegetables. Measure out all ingredients.
  3. Assembly: In serving bowl, combine the cold cooked rice with all other ingredients except the Feta. Toss gently to combine. About 15-20 minutes prior to serving, drizzle enough of the dressing over salad mixings to lightly coat. Refrigerate. At time of serving, add more vinaigrette dressing if needed and sprinkle the crumbled Feta over top of salad.

Recipe Notes

Yield: Apx. 4-5 servings