Spinach, Wild Rice, Raisin & Almond Salad with Mustard Vinaigrette

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8 oz package Sunsweet Jumbo Red Raisins (1-1/2 cups)

1/2 cup olive oil

1/2 cup red wine vinegar

1 tablespoon Dijon-style mustard

1/4 teaspoon EACH salt and freshly ground black pepper

1 6-ounce package long grain & wild rice blend, prepared according to package directions

6 ounces fresh spinach, washed, stemmed and coarsely chopped, about 2 cups

1/4 cup thinly sliced red onion

1/2 cup slivered almonds, toasted


For dressing, in medium bowl, stir together raisins, olive oil, vinegar, mustard, salt and pepper.

Prepare rice blend according to package directions, remove to large bowl, add half the dressing and toss well. Allow to come almost to room temperature, letting stand for about 20 minutes.

Just before serving, add spinach, onion and almonds to salad with remaining dressing; toss well.

Serves 6