Wilted Spinach and Rice Salad
- 5 sl Bacon
- 5 Oz's fresh spinach, torn
- -into bite sized pieces
- 1 c Cooked rice, cooled to room
- -temperature
- 1 c Fresh mushrooms, sliced
- 1 c Cherry tomatoes, quartered
- 1/4 c Red onion, chopped
- 1/4 c Cider vinegar
- 1 tb . sugar
- 1/2 ts Salt
- 1/4 ts Ground white pepper
/4 t dry mustard
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
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
