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Spinach and Rice Salad


10 ounces (300 g) fresh spinach
3 cups (750 mL) cooked rice
2 (10-ounce/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) cashew nuts
3 ribs celery, chopped
1/2 cup (125 mL) chopped fresh parsley
1/2 cup (125 mL) chopped green onions

1/4 cup (50 mL) soy sauce
1/4 cup (50 mL) sesame oil
2 cloves garlic, minced


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 peppers, mushrooms, cashews, celery, parsley and green onions. Toss to combine. Place in a plastic container, cover and refrigerate. Transport to picnic site in a cooler. Makes 8 to 10 servings.

To make dressing: Combine soy sauce, sesame oil and garlic in a small jar with a tight-fitting cover. When ready to serve, shake well, pour over salad and toss.

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.


Spinach and Rice Salad

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