SPINACH, WILD RICE AND SHRIMP SALAD
Provided by Paula M. Shaw
Categories Salad Leafy Green Rice Shellfish High Fiber Lunch Shrimp Spinach Healthy Bon Appétit California Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 13
Steps:
- Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool.
- Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper.
- Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl.
- Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)
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Salihu Ahmad Salim
[email protected]Overall, I really enjoyed this salad. It's a healthy and delicious way to change up your lunch or dinner routine.
Tossha Westover
[email protected]This salad is a great make-ahead meal. It's perfect for busy weeknights or for taking to potlucks.
Bina Baiju
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Nolwazi Precious
[email protected]This salad was really easy to make and it's a great way to get your daily dose of vegetables.
Kevin Bujak
[email protected]I thought the dressing was a bit too oily. Next time I'll try using less oil or a different type of oil.
Mike Meezy
[email protected]This salad was a bit bland for my taste. I would recommend adding some more herbs or spices to the dressing.
Funmilola Kolapo
[email protected]I used brown rice instead of wild rice and it turned out just as good. This salad is a great way to use up leftover rice.
Via Vaiboss
[email protected]This salad is light and refreshing, perfect for a summer lunch or dinner. I love that it's packed with healthy ingredients like spinach and wild rice.
Abdullahi Muktar
[email protected]I added some chopped walnuts to this salad for extra crunch and flavor. It was a great addition!
kere molaodi
[email protected]This recipe was easy to follow and the salad turned out great. I liked that I could use frozen shrimp, which made it a quick and easy weeknight meal.
Joshua Gale
[email protected]I'm not usually a fan of wild rice, but this salad changed my mind. The nutty flavor of the rice paired really well with the shrimp and spinach.
Khyal Patata
[email protected]This salad was a hit at my last potluck! The flavors of the spinach, wild rice, and shrimp all came together perfectly. I especially loved the tangy dressing.