Wilted spinach and rice salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | slices | Bacon |
| 5 | Oz's fresh spinach, torn into bite sized pieces | |
| 1 | cup | Cooked rice, cooled to room temperature |
| 1 | cup | Fresh mushrooms, sliced |
| /4 | t | dry mustard |
| 1 | cup | Cherry tomatoes, quartered |
| ¼ | cup | Red onion, chopped |
| ¼ | cup | Cider vinegar |
| 1 | tablespoon | . sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground white pepper |
Directions
Cook bacon until crisp; drain on paper towels, 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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