Spinach & Rice Salad
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, or beef.
Ingredients:
| 1 box | uncle ben’s long grain and wild rice |
| 1/2 | each of red, yellow, and green bell pepper, diced |
| 1 | bunch of scallion, or green onions, chopped |
| 1 cup | toasted sliced almonds lightly salted |
| 4 tablespoons | olive oil |
| 3 tablespoons | balsamic vinegar |
| 1 tablespoon | minced garlic |
| 1 teaspoon | dry mustard (if you don’t have it, 1 t stone ground or dijon works just fine) |
| pinch | of sugar |
| salt & pepper to taste | |
| 1 (8-ounce) package | washed fresh spinach leaves |
Directions:
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.
Source: dailydinnertable.com
