Chewy, nutty wild rice spinach salad combined with a rainbow of crisp vegetables and tossed with a light lemon-garlic dressing!
This earthy wild rice spinach salad is so colorful and nourishing.
Wild rice has such a chewy texture and nutty flavor which lends well to this simple salad.
This dish is great served either chilled or at room temperature, so it is a great choice for take-along lunches, BBQ's, potlucks, etc.
Ingredients for Wild Rice Salad
For this recipe you will need:
- Wild rice
- Fresh baby spinach
- Grape or cherry tomatoes: Or roma, etc.
- Orange bell pepper
- Sweet corn: Either cooked fresh, frozen, or canned.
- Green onion (scallion)
- Fresh lemon juice
- Garlic
- Olive oil: Simply omit for oil-free.
- Salt
It is 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.
Fresh herbs are a lovely addition because they add so much flavor.
For more inspiration, also browse all salad recipes.
Wild Rice Spinach Salad with Lemon-Garlic Dressing
Ingredients
- 1 cup wild rice (uncooked)
- 3 oz. fresh spinach
- 8 oz. grape/cherry tomatoes
- 1 orange bell pepper
- 1 cup sweet corn, cooked (thawed, if frozen)
- 3-4 green onions
- Optional: beans, fresh herbs
For the lemon-garlic dressing:
- 3 Tbsp. fresh lemon juice (about 1 lemon*)
- 1 garlic clove (minced)
- 2 Tbsp. olive oil (optional)
- 1/8 tsp. salt
Instructions
- Rinse and cook rice according to package directions. (I use a ratio of 1 cup wild rice to 4 cups water.)
- Meanwhile, make the dressing: in a small bowl, whisk together all dressing ingredients and set aside. (Add some dried or fresh herbs if you'd like.)
- Prepare the veggies: dice bell pepper, slice green onions, halve/quarter the tomatoes, and roughly chop spinach. Place all veggies in a large bowl.
- When rice is done cooking, drain excess water and immediately add to the large veggie bowl. Toss to combine. (The heat from the rice will slightly wilt the spinach.)
- Whisk the dressing again and pour over the salad. Toss to combine.
- Serve immediately, or chill covered in the fridge for an hour or more to further develop flavors.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this salad, also check out:
Follow The Garden Grazer on Instagram, Pinterest, or RSS for more updates and inspiration.
Diana Vachon
YUM! How many does this serve about? Making it tonight for sure!
Kaitlin | The Garden Grazer
Hope you enjoy! I'd estimate about 6-8 side servings.
sticky_sweet
Great recipe! I forgot the corn. However, for the protein I used tofu (yum!). I also added sauteed mushrooms - yum again!! Might I add that the recipe tastes better when the ingredients are allowed time to marry together for an hour or more. Thanks Kaitlin!!
Kaitlin | The Garden Grazer
That sounds fantastic! Thanks for sharing!
Melinda Jackson
Delicious, easy, and so pretty! We both loved it, and my husband disappeared two bowls full in a matter of seconds! Thanks!
Kaitlin | The Garden Grazer
So great to hear! Thanks for the kind feedback!