Spinach & Wild Rice Salad
Spinach & Wild Rice Salad_1

While I'm calling this a salad, it appeals to even the most salad-averse hungry people. The nutty flavor of the wild rice is a perfect complement to the tangy soy sauce, and toasted almonds give it that satisfying crunch. I've brought it to approximately 500 potlucks, and have always come home empty-bowled.

Spinach & Wild Rice Salad_2
Spinach & Wild Rice Salad_2



  • Chopped Spinach (Frozen): 10 ounces 
  • Wild Rice (Cooked): 3 1/2 cups
  • White Rice (Cooked): 1 1/2 cups
  • Slivered Almonds (Toasted): 3/4 cup
  • Green Onions: 3/4 cup


  • Vegetable Oil: 1/2 cup
  • White Vinegar: 2 tablespoons
  • Soy Sauce: 2 tablespoons
  • Sugar: 1 teaspoon
  • Salt: 3/4 teaspoon
  • Black Pepper: 1/2 teaspoon
  • Chili Flakes: A pinch


*Adapted from Betty Crocker's Cookbook (circa 1991), and after that, my mom Melinda. 

The How To:

  1. Prepare the wild rice and white rice according to package directions.
  2. While your rice is cooking, whisk together the oil, vinegar, soy sauce, sugar, salt, and black pepper.
  3. Rinse frozen spinach under running water to thaw. Drain well.
  4. Combine spinach, green onions, toasted almonds, and both rices.
  5. Pour dressing mixture over rice mixture.
  6. Refrigerate three hours, serve, devour.
Spinach & Wild Rice Salad_8

A Few Notes:

  • I know, I know - frozen vegetables. I've tried this with fresh spinach, and believe me, it's just not worth the fuss.
  • Try adding a handful of fresh dill - it changes the vibe, but it's equally delicious.
  • Cooking wild rice can be tricky, but in my experience the best ratio is 4 parts water to 1 part rice.
  • Make sure to drain your spinach really, really well. I like to do this by squeezing it in paper towels.
  • Toast the almonds! It's worth it.

Pairs Well With: