Spinach and Wild Rice Salad

By brendaz

The flavor and texture combination of this salad is fantastic. Plus, an innovative way to use leftover rice!

Ingredients

• 2 cups leftover long grain and wild rice mix
• 4 cups baby spinach
• 2 green onions, sliced
• 1 Tbsp. finely chopped red onion
• 1 cup chopped mushrooms
• handful of grape tomatoes
• 1/4 cup chopped walnuts (or pecans, or pine nuts)
• 1/4 cup dried cranberries
• 1/4 cup olive oil
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. fresh lemon juice
• salt and pepper to taste

Preparation

Step 1

In a large bowl, toss salad ingredients together. Mix oil, vinegar and lemon juice together, pour over salad. Add salt and pepper to taste and toss. Let stand in fridge for about 30 minutes, toss once more and serve. Enjoy!
For more recipe ideas, visit my blog Apron Strings and Tasty Things at foodandfact.com