Wild Rice Spinach Salad with Lemon-Garlic Dressing
A wild rice spinach salad made with crisp veggies and tossed in a light lemon-garlic dressing.
Servings8 side servings
- 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
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.
*Lemon: You can also include lemon zest in the dressing for added flavor as well.
Calories: 137 kcal | Carbohydrates: 22 g | Protein: 4 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Potassium: 301 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 1702 IU | Vitamin C: 33 mg | Calcium: 25 mg | Iron: 1 mg