Ingredients

	2 cups rice
	1 package, frozen spinach 1 prefer the cubes
	2-3 cups bean sprouts approx 3 large handfulls
	1 medium bell pepper finely diced
	2 spring onion finely sliced
	6 ribs celery finely sliced
	Dressing
	4 garlic clove minced
	1/2 cup soy sauce low sodium
	1/4 cup olive or flax oil

Spinach and Rice Salad

Name: Spinach and Rice Salad
Yield: 12 Servings
Ingredients: rice: 2 cups; spinach: 1 package, frozen; bean sprouts: 2-3 cups; bell pepper: 1 medium; spring onion: 2; celery: 6 ribs; garlic clove: 4; soy sauce: 1/2 cup; olive or flax oil: 1/4 cup

My aunt brings this spinach-rice salad to family parties. It is always a hit and rarely has left overs.

45
Serves 12
Easy

Directions

Combining rice with frozen spinach and crispy vegetables, this salad is ideal for potlucks. Let it refrigerate overnight to allow the flavours to mix together and be absorbed by the rice. I top it with cracked pepper and a sprinkle of shredded carrot and toasted sesame seeds for presentation.

This recipe was originally posted in 2009 »

Photo Credit: Richard Masoner / Cyclelicious via Compfight cc

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Steps

1 Done	Cook the rice. Rinse under cold water to stop it from clumping. Fluff with a fork to loosen the grains
2 Done	Place in a large serving bowl. Add thawed spinach and chopped vegetables
3 Done	Whisk oil, soy and garlic. Toss to coat. Cover and refrigerate over night to let the flavours soak in.
4 Done	Garnish with cracked pepper and toasted sesame seeds to serve.