Wilted Spinach and Rice Salad

Wilted Spinach and Rice Salad Recipe - USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Wilted Spinach and Rice Salad is a delicious and nutritious dish that combines the freshness of spinach with the heartiness of rice. This salad is perfect for a light lunch or as a side dish for dinner.

History

This recipe is a modern twist on the classic wilted spinach salad, which has been a popular dish for many years. The addition of rice adds a new dimension to the salad, making it more filling and satisfying.

Ingredients

5 slices of bacon
5 oz (142 g) of fresh spinach, torn into bite-size pieces
1 cup of cooked rice, cooled to room temperature
1 cup of sliced fresh mushrooms
1 cup of quartered cherry tomatoes
0.25 cup of chopped red onion
0.25 cup of cider vinegar
1 tbsp of sugar
0.5 tsp of salt
0.25 tsp of ground white pepper
0.25 tsp of dry mustard
2 tbsp of water
1 tsp of oregano
1 tsp of prepared horseradish
0.25 tsp of ground black pepper
1 lb (454 g) of peeled and deveined shrimp
3 cups of hot cooked rice
grated parmesan cheese (optional)
0.5 tsp of salt
0.13 tsp of ground white pepper
0.25 tsp of ground nutmeg
1 cup of shredded swiss cheese, divided
0.25 cup of dry white wine
0.25 tsp of ground white pepper

How to prepare

Cook the bacon until it is crisp, then drain it on paper towels and crumble it. Reserve 2 tbsp of the drippings.
In a large mixing bowl, combine the spinach, rice, mushrooms, tomatoes, and onion.
In a small saucepan, combine the vinegar, sugar, salt, pepper, mustard, reserved drippings, and water. Heat the mixture just until it boils.
Pour the dressing over the salad and toss it lightly. Garnish with the bacon and serve immediately.

Variations

Add grilled chicken or shrimp for extra protein.
Substitute quinoa for the rice for a gluten-free option.
Add avocado or nuts for extra texture and flavor.

Cooking Tips & Tricks

Be sure to cook the bacon until it is crisp to add a crunchy texture to the salad.

- Make sure the rice is cooled to room temperature before adding it to the salad to prevent it from wilting the spinach too much.

- Toss the salad lightly with the dressing to ensure that all the ingredients are evenly coated.

Serving Suggestions

This salad can be served as a main dish for lunch or as a side dish for dinner. It pairs well with grilled chicken or fish.

Cooking Techniques

Be sure to cook the bacon until it is crisp to add a crunchy texture to the salad.

- Toss the salad lightly with the dressing to ensure that all the ingredients are evenly coated.

Ingredient Substitutions

Substitute balsamic vinegar for the cider vinegar for a different flavor profile.

- Use baby spinach instead of regular spinach for a more delicate texture.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to add the dressing right before serving to prevent the spinach from wilting too much.

Presentation Ideas

Garnish the salad with grated parmesan cheese or fresh herbs for a pop of color and flavor.

Pairing Recommendations

This salad pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

This recipe contains approximately 350 calories per serving.

Carbohydrates

This recipe contains approximately 30 grams of carbohydrates per serving.

Fats

This recipe contains approximately 15 grams of fat per serving.

Proteins

This recipe contains approximately 20 grams of protein per serving.

Vitamins and minerals

This recipe is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains bacon, which may be a potential allergen for some individuals.

Summary

Overall, this recipe is a balanced and nutritious meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Wilted Spinach and Rice Salad is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for dinner. With a mix of fresh spinach, rice, mushrooms, and bacon, this salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Wilted Spinach and Rice Salad. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the lake. Martha was an amazing cook, and I always looked forward to her delicious meals whenever I visited.

On that particular day, Martha had prepared a simple yet flavorful salad that caught my attention. It was a combination of wilted spinach, fluffy rice, and a tangy dressing that brought all the flavors together perfectly. I was intrigued by the unique combination of ingredients and flavors, and I knew I had to learn how to make it myself.

As we sat down to enjoy our meal, I asked Martha about the recipe for the salad. She smiled warmly and began to recount the story of how she learned to make it. She told me that the recipe had been passed down to her from her own grandmother, who had learned it from a dear friend many years ago.

According to Martha, the recipe originated from a small village in Italy, where it was a staple dish during the summer months. The villagers would gather fresh spinach from their gardens and combine it with leftover rice to create a hearty and delicious salad that was perfect for warm weather.

Martha's grandmother had visited the village many years ago and had learned the recipe from an elderly woman who had been making it for her family for generations. She had brought the recipe back home with her and had passed it down to Martha, who had cherished it ever since.

I was captivated by the story behind the recipe and knew that I had to make it a part of my own cooking repertoire. Martha graciously shared the recipe with me, along with her own tips and tricks for making it just right.

To make the Wilted Spinach and Rice Salad, you will need the following ingredients:

- 2 cups of cooked rice

- 1 bunch of fresh spinach, washed and chopped

- 1 small red onion, thinly sliced

- 1/4 cup of olive oil

- 2 tablespoons of red wine vinegar

- Salt and pepper to taste

To begin, heat the olive oil in a large skillet over medium heat. Add the red onion and sauté until it becomes soft and translucent. Next, add the chopped spinach to the skillet and cook until it wilts down and becomes tender.

Once the spinach is wilted, add the cooked rice to the skillet and stir well to combine. Allow the rice to heat through, then remove the skillet from the heat.

In a small bowl, whisk together the red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss well to coat all the ingredients.

Serve the Wilted Spinach and Rice Salad warm or at room temperature, as it is best enjoyed fresh.

I have made this salad countless times since learning the recipe from Martha, and it has become a favorite among my family and friends. The combination of flavors and textures is simply irresistible, and it never fails to impress at potlucks and gatherings.

I am grateful to Martha for sharing this recipe with me and for passing down the tradition of good food and hospitality. The story behind the Wilted Spinach and Rice Salad is a testament to the power of food to bring people together and create lasting memories.

I hope that you will enjoy making this salad as much as I have, and that it will become a cherished recipe in your own kitchen. Bon appétit!