My friend Nancy served this salad at a backyard barbeque years ago, and I had to have the recipe. I've been making it ever since and it's always a hit. I often make it a day ahead and then bring it to room temperature and add the nuts just before serving.

Ingredients

6 serv.

white rice↗1 1⁄2 cups
(10 ounce) box frozen chopped spinach1
slivered almonds↗1⁄2 cup
red onion, cut in 2 inch slices↗1⁄4 cup
Dressing
canola oil↗1⁄2 cup
cider vinegar↗2 tablespoons
soy sauce↗2 tablespoons
sugar↗1 teaspoon

Step-by-step instructions

1
Cook rice in salted water according to package directions, then let cool.
2
Thaw spinach and squeeze out the water.
3
Toast almonds in a 250-300 degree oven till light brown.
4
Combine dressing ingredients in a jar or cruet and shake well to combine.
5
Toss together cooled rice, spinach and onions.
6
Add dressing and mix well.
7
Refrigerate several hours or overnight to combine flavors.
8
Add toasted nuts just before serving.
9
Can be served cold, but it's better at room temperature.

Source: food.com

Original recipe ↗

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