Wilted spinach and rice salad

Yield: 1 servings

Measure 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

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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