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Vegan wild rice salad with spinach and vegetables on a white plate

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.
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Cook Time:45 mins
Total Time:55 mins
CourseSalad
CuisineGluten-Free, Oil-Free Option, Vegan
Servings8 side servings

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: white 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 (more/less to taste)

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 any 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

*Lemon: You can also include lemon zest in the dressing for added flavor as well.

Nutrition Per Serving (Estimate)

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