The wild rice spinach salad is a tasty and colourful recipe, perfect for cheering up the tables of the spring and summer period. wild rice spinach salad is really made in five minutes and is the typical dish to prepare in large quantities, keep in the fridge, and eat whenever you want something fresh and delicious!
The sausages will surely make your children happy, but if you want you can easily replace them with cubes of cooked ham or mortadella. Take this wild rice spinach salad with you to the office and enjoy it on your lunch break. Turn it into a fresh and colourful packed lunch to eat on trips to the sea. You just have to try it … nobody can resist the rice salad!
Amount per serving
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 30%
Cholesterol 23mg 8%
Sodium 827mg 36%
Total Carbohydrate 144.6g 53%
Dietary Fiber 47.2g 169%
Total Sugars 74g
Vitamin D 5mcg 26%
Calcium 642mg 49%
Iron 15mg 85%
Potassium 11098mg 236%
*The % Every day Worth (DV) tells you ways a lot a nutrient in meals serving contributes to an every day food plan. 2,000 calorie a day is used for basic vitamin recommendation.
Preparation time: 5 min
Ready in: 5 min
250 g rice for rice salads (raw weight)
100 g sausages
Red and yellow peppers 150 g(stir-fried or grilled)
150 g zucchini (stir-fried or grilled)
150 g mixed salad in vinegar
100 g Cherry tomatoes
100 g diced sweet provolone
50 g mushrooms in oil
50 g black olives
EVO oil to taste
Pepper as needed.
Preparation of wild rice spinach salad
Cook the rice for salads in abundant salted water, following the cooking times, indicated on the package. Cook the rice, drain it in a colander and pass it under a jet of cold water to stop cooking, then transfer it to a large bowl.
Season the rice with all the ingredients provided in the recipe, then the diced peppers and courgettes, the cherry tomatoes cut in half, the pickled salad deprived of the preservation liquid, the blanched sausages a couple of minutes and cut into slices, mushrooms, provolone cubes and pitted black olives. Stir gently until evenly spread all the seasonings in the rice.
Season the rice salad with oil and pepper to taste, always stirring gently so as not to “break” the rice grains. Leave the rice salad to rest in the fridge for at least an hour to flavour it well.
Here is the rice salad with sausage served on the table! You can enjoy it as it is or accompanied by a spoonful of pink sauce or mayonnaise.
Note for celiacs or gluten sensitive
Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Association of European Coeliac Societies (AOECS) or the indications on the manufacturer’s label.
Note for lactose intolerant
From the ministerial note: The word “delactosate” has been eliminated, as previously associated with the word “dietetic”. The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml
Note for nickel intolerance
Whether you are intolerant to food nickel, allergic to contact nickel or have been diagnosed with you SNAS there is no definitive cure and there is no way to eliminate this metal from a person’s life. To alleviate the symptoms it is necessary to follow a low nickel rotating diet and observe all the rules relating to cosmetics, detergents, pots and pans, suitable clothing etc.