Spinach and Wild Rice Salad | Summer Recipes

Always a hit at buffets or picnics, this salad has a unique blend of spinach, nutty-flavored wild rice, and soy sauce dressing. This popular family request is convenient to make ahead and is easy to transport.  By a happy coincidence, it is also gluten-free.

Spinach and Wild Rice Salad

1 package frozen chopped spinach (I substitute lots of fresh spinach, sliced thin)

3 cups cooked wild rice*

1 ½ cups cooked regular rice*

½ cup toasted sliced or slivered almonds

¼ cup sliced green onions (with tops)


Soy Sauce Dressing:

½ cup vegetable oil

2 tablespoons vinegar

2 tablespoons soy sauce

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon pepper



Rinse frozen spinach under cold running water to separate; drain thoroughly.  (Though I use a large amount of fresh spinach, it eventually wilts down with the addition of the dressing).

Mix spinach and remaining ingredients except dressing.

Combine the dressing ingredients, then pour over the rice mixture; toss.  (May not need all of the dressing).

Cover and refrigerate for at least 3 hours.


*I use a bag of mixed wild rice and white rice.

Recipe submitted by Carol Reed


The Courier-Herald is continuing to gather summer party and picnic recipes.

In upcoming issues of the paper, we will feature recipes we receive from members of the community.

Please email them to Sarah Wehmann.