Daily Dinner Table

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Spinach & Rice Salad

A favorite old standby of mine. This goes with just about everything, and it’s a great “base” to use as a main dish if you’d like also. Just add some grilled shrimp, chicken, beef, even tofu. Of course, you don’t have to grill the meats, but it’s summer, and what the heck. If you’re grilling, make a little extra to throw into the salad for the next day.

You’ll need;

1 box Uncle Ben’s Long Grain and Wild Rice

1/2 each of red, yellow, and green bell pepper, diced

small bunch of scallions (green onions) chopped

1 c toasted sliced almonds lightly salted

4 T olive oil

2 -3 T balsamic vinegar

1 T minced garlic

1 t dry mustard (If you don’t have it,  1 t stone ground or dijon works just fine)

pinch of sugar

salt & pepper to taste

6-8 oz. bag (I sometimes use more) of washed  fresh spinach, torn into pieces. Baby spinach is good too, but you’ll still have to break it up a little bit.

Prepare rice according to directions, but don’t use butter or oil that’s called for. Cool in refrigerator, or freezer to cool faster. Don’t forget it’s there!

While rice is cooling, mix the vegetables together. Add the liquids, sugar and spices. Mix all together. Add cooled rice. Mix well. Serve.  If you choose to add a protein, place pieces either on top of individual servings, or mix together. You’re choice.  Garnish with parsley, a basil leaf, a pretty flower, or some of the red pepper.

Summer calls for a great salad. Add shrimp, chicken, beef or tofu for a main dish



13 comments on “Spinach & Rice Salad

  1. Caroline
    June 20, 2018

    This is a “go to” recipe for me. I have been making it for over a year. It’s great to bring to a party as a side. I have I asked numerous times to bring it again for future parties. I am going to make it for a party tonight and plan to add shredded pickled beets and roasted zucchini.

  2. Anonymous
    May 18, 2015

    Yum! Your variations sound delicious! I’m going to try them too. 🙂

  3. Anonymous
    April 11, 2015

    I made it in the morning 8 am for 7 pm dinner. Delicious. Good to let the favors meld. Leftovers were great next day so could most likely made it a day ahead too!

  4. barbaralandfair
    April 10, 2015

    you can enjoy it right away if you’d like it warm, otherwise it’s fine to refrigerate. It’s actually good both ways. I usually serve it cooler or at room temp though.

  5. barbaralandfair
    April 10, 2015

    I sometimes use Uncle Ben’s Long Grain Rice & wild rice… I think it only comes in one size. Thanks for asking..

  6. Anonymous
    April 5, 2015

    how far in advance can you make this, I need it for a get together but not sure if I should wait till an hr before wee eat to mix it together

  7. Kathleen
    April 4, 2015

    How much rice would you say you use? I couldn’t find that exact one you mentioned and not sure what size box you used. Thanks

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  9. barbaralandfair
    April 21, 2013

    Sounds great! I’ll try those changes too- glad you enjoyed the spinach /rice salad!

    Sent from my iPhone 5

  10. VegaGirl
    April 21, 2013

    I just made this. I made some small variations. I did a mixture of baby spinach, arugula, kale and fresh basil. Also, I added some slivers of radishes. Yummy!!!! Absolutely delish!!! Thanks!

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  12. barbaralandfair
    June 22, 2012

    My pleasure! Let me know if you try it & how you like it. Thanks for your comment!

  13. gabby.runs
    June 22, 2012

    Yum! I’m always looking for more ways to use spinach! Thanks fo sharing! 🙂

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This entry was posted on June 22, 2012 by in main dish, salad, side dish, vegetable, vegetarian and tagged , , , , , , , , .
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