Wilted Spinach And Rice Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Grains, Salads | 1 | Servings | |
INGREDIENTS
| 5 | Bacon | |
| 5 | Oz's fresh spinach, torn | |
| into bite sized pieces | ||
| 1 | c | Cooked rice, cooled to room |
| temperature | ||
| 1 | c | Fresh mushrooms, sliced |
| 1 | c | Cherry tomatoes, quartered |
| 1/4 | c | Red onion, chopped |
| 1/4 | c | Cider vinegar |
| 1 | T | . sugar |
| 1/2 | t | Salt |
| 1/4 | t | Ground white pepper |
| /4 | t | dry mustard Cook bacon until crisp; drain on paper towels, |
INSTRUCTIONS
then crumble. Reserve 2 tablespoons drippings. Combine spinach, rice, mushrooms, tomatoes and onion in large mixing bowl. Combine vinegar, sugar, salt, pepper, mustard, reserved drippings and 2 tablespoons water in small saucepan;heat just to boiling. Pour dressing over salad; toss lightly. Garnish with bacon;serve immediately. Makes 4 servings. FOOD FACTS: Each serving, calories 133, protein 5.4g, fat 5g, carbohydrate 17.6g, dietary fiber 2.2g, cholesterol 8 mg, sodium 475 mg. From the files of Al Rice, North Pole Alaska. Feb 1994
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Nutrition (calculated from recipe ingredients)
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Calories: 322
Calories From Fat: 38
Total Fat: 4.4g
Cholesterol: 0mg
Sodium: 1231.1mg
Potassium: 765.3mg
Carbohydrates: 60.3g
Fiber: 3.6g
Sugar: 2.2g
Protein: 9.2g