Spinach Rice Salad
Submitted by kal
Rice pilaf tossed with Italian dressing, soy sauce, fresh spinach strips, scallions, and crumbled bacon. A make-ahead potluck salad that serves 50 and gets better as it chills.
YIELD
50 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the potluck recipe you bring when you need to feed a crowd and don’t want to spend all day in the kitchen.
Rice pilaf gets dressed while still warm with Italian dressing, soy sauce, and a touch of sugar, then chills until the flavors soak in deep.
Just before serving, fresh spinach cut into thin strips, sliced scallions, and a generous cup of crumbled crispy bacon get folded in for crunch and color.
Fifty servings from one batch. That’s church supper, block party, and family reunion territory.
Pro Tips
- Dress the rice while it’s still warm. Warm grains absorb the dressing and soy sauce much better than cold ones.
- Don’t fold in the spinach, onion, and bacon until right before serving. The spinach wilts and the bacon loses its crunch if added too early.
- Keep it chilled until service. This is a cold salad and tastes best straight from the fridge.
- The recipe is designed for Uncle Ben’s rice pilaf products. Other rice brands may need adjusted liquid ratios.
Ingredients
Directions
Cook rice according to package directions.
Transfer rice and remaining liquid to shallow pan. Let stand until all liquid is absorbed.
Combine salad dressing, soy sauce and sugar.
Stir into coooked rice.
Cover and chill.
Fold in spinach, onion and bacon just before serving.
Measurements and timing are designed only for Uncle Ben’s Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain and Wild Rice Blend, and coverted rice.
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