Spinach Rice Salad

40 min · Serves 4

Based on a recipe from University of Connecticut, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• ½ cupreduced-fat unsalted Italian dressing
• 14.8 mlreduced-sodium soy sauce
• 2½ mlsugar
• 3 cupscooked brown rice
• ⅔ cupfresh spinach, cut into thin strips
• ⅔ cupsliced celery
• ½ cupthinly sliced green onions
• bacon bits (optional)

How to cook it

1. In a small bowl, whisk together the reduced-fat unsalted Italian dressing, reduced-sodium soy sauce, and sugar until the sugar dissolves completely.
2. Place the cooked brown rice in a large bowl, pour the dressing mixture over it, and toss thoroughly until the rice is evenly coated.
3. Cover the bowl and refrigerate for 30 minutes until the rice is completely chilled.
4. Remove from the refrigerator and gently fold the sliced celery, thinly sliced green onions, and fresh spinach strips into the rice.
5. Scatter the bacon bits over the salad before serving, if desired.

More Kubbord recipes