Chewy, nutty wild rice salad combined with a rainbow of crisp veggies and tossed with a light lemon-garlic dressing!
This summer we’ve been chowing down on lettuce salads, bean salads, and quinoa salads, so I wanted to make an earthy rice salad instead. I love the chewy texture and nutty flavor of wild rice! The salad is also complimented with fresh spinach and a simple lemon-garlic dressing that really brightens it up. (Not to mention the beautiful rainbow of veggies!)
Plus it’s an adaptable recipe, so play around as you see fit! Substitute the wild rice with black rice, brown rice, quinoa, or other grain. Also for a protein boost, toss in some hemp hearts or beans. (And fresh herbs are always a lovely addition because they add so much bright flavor.) This meal is great served chilled or at room temp, so it’s a great choice for take-along lunches, BBQ’s, potlucks, etc.
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Wild Rice Spinach Salad with Lemon-Garlic Dressing
- 1 cup wild rice (uncooked)
- 3 oz. fresh spinach
- 8 oz. grape/cherry tomatoes
- 1 orange bell pepper
- 1 cup sweet corn (thawed, if frozen)
- 3-4 green onions
- Optional: beans, fresh herbs
For the lemon-garlic dressing:
- Juice from 1 lemon (about 3 Tbsp.)
- 1 garlic clove (minced)
- 2 Tbsp. olive oil (optional)
- 1/8 tsp. salt
- Cook rice according to package directions. (1 cup rice to 3-4 cups water.)
- While rice is cooking, make the dressing: in a small bowl, whisk together all ingredients and set aside. (Feel free to add some herbs if you wish.)
- Prep the veggies: dice the bell pepper, slice green onions, halve/quarter the tomatoes, and roughly chop the spinach. Place all veggies in a large bowl.
- When rice is done cooking, drain excess water and add rice to the large veggie bowl. Toss to combine. (The heat from the rice will slightly wilt the spinach.)
- Whisk the dressing and pour over the salad. Toss to combine.
- Serve immediately, or chill for an hour or more to further develop flavors.