i never enjoy salad. usually, i just force my way through it bite by bite while i daydream about all the good snacks I’m going to eat later when i’m alone. my point here is that if I’m recommending a salad on here, it’s probably a pretty good salad.
this is another one of my mother-in-law’s recipes. i don’t know where she got the recipe, but I’ve been scarfing it down at her house for as long as i’ve been with my husband.
i think the key to this salad is that it’s simple, so there aren’t a lot of ingredients to pick through and contend with, and it makes a great side dish because it has vegetables AND rice. it would probably even make a good main dish, if you eat enough of it.
i usually serve this with some grilled or pan-fried chicken thighs, but yesterday was sunday and i wanted to make a big dinner, so we had it with this amazing mushroom lasagna.
| Prep Time | 0 |
| Cook Time | 15 minutes |
| Servings |
servings
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- 3/4 cups white rice
- 1 1/2 cup water
- 6 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tbsp soy sauce
- 1/4 tsp black pepper
- 1/4 tsp turmeric
- 10 oz baby spinach
- 1 bunch green onions sliced, some greens and some whites
Ingredients
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- cook rice according to package directions.
- while the rice is cooking, combine olive oil, white wine vinegar, soy sauce, black pepper, and turmeric. shake or whisk the combination together until fully combined. add to rice once rice is fully cooked (rice will be a bit wet and oily).
- combine spinach, green onions, and rice mixture. the rice acts as a dressing for the spinach leaves; a few will wilt a little- that's ok.
- serve! works great as an accompaniment for hearty pasta dishes or meaty main courses.