[FONT=Trebuchet MS, sans-serif]I've been making this salad for at least 25 years, and it is always popular at a potluck (which is where it is going today). Not many ingredients, but a nice mix of textures and flavors. It also keeps and travels well. I originally found it in a old Betty Crocker cookbook, and I've tweaked it just a bit, but not much. It's an oldie/goodie. And like most of us oldie/goodies, it's kinda pretty, too.
[/FONT]
[FONT=Trebuchet MS, sans-serif]
[/FONT]
[FONT=Trebuchet MS, sans-serif]Karen 's TNT Potluck Wild Rice and Spinach Salad[/FONT]
[FONT=Trebuchet MS, sans-serif]10 oz package frozen chopped spinach (or equivalent fresh)[/FONT]
[FONT=Trebuchet MS, sans-serif]3 cups cooled cooked wild rice[/FONT]
[FONT=Trebuchet MS, sans-serif]3 cups cooled cooked long grain rice[/FONT]
[FONT=Trebuchet MS, sans-serif]¾ cup toasted slivered almonds[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup sliced green onions[/FONT]
[FONT=Trebuchet MS, sans-serif]6 slices bacon, cooked crisp and crumbled[/FONT]
[FONT=Trebuchet MS, sans-serif]Soy sauce dressing [/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup EVOO[/FONT]
[FONT=Trebuchet MS, sans-serif]2 TBS rice vinegar[/FONT]
[FONT=Trebuchet MS, sans-serif]2 TBS soy sauce[/FONT]
[FONT=Trebuchet MS, sans-serif]2 tsp sugar[/FONT]
[FONT=Trebuchet MS, sans-serif]½ tsp salt[/FONT]
[FONT=Trebuchet MS, sans-serif]½ tsp pepper[/FONT]
[FONT=Trebuchet MS, sans-serif]Thaw the spinach and drain well, by squeezing it. Mix spinach and remaining ingredients, except dressing.[/FONT]
[FONT=Trebuchet MS, sans-serif]Put the dressing ingredients in the blender and blend briefly. Pour over salad and mix thoroughly. Let this chill for at least three hours before serving.[/FONT]
[FONT=Trebuchet MS, sans-serif]8-10 servings[/FONT]
[/FONT]
[FONT=Trebuchet MS, sans-serif]
[/FONT]
[FONT=Trebuchet MS, sans-serif]Karen 's TNT Potluck Wild Rice and Spinach Salad[/FONT]
[FONT=Trebuchet MS, sans-serif]10 oz package frozen chopped spinach (or equivalent fresh)[/FONT]
[FONT=Trebuchet MS, sans-serif]3 cups cooled cooked wild rice[/FONT]
[FONT=Trebuchet MS, sans-serif]3 cups cooled cooked long grain rice[/FONT]
[FONT=Trebuchet MS, sans-serif]¾ cup toasted slivered almonds[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup sliced green onions[/FONT]
[FONT=Trebuchet MS, sans-serif]6 slices bacon, cooked crisp and crumbled[/FONT]
[FONT=Trebuchet MS, sans-serif]Soy sauce dressing [/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup EVOO[/FONT]
[FONT=Trebuchet MS, sans-serif]2 TBS rice vinegar[/FONT]
[FONT=Trebuchet MS, sans-serif]2 TBS soy sauce[/FONT]
[FONT=Trebuchet MS, sans-serif]2 tsp sugar[/FONT]
[FONT=Trebuchet MS, sans-serif]½ tsp salt[/FONT]
[FONT=Trebuchet MS, sans-serif]½ tsp pepper[/FONT]
[FONT=Trebuchet MS, sans-serif]Thaw the spinach and drain well, by squeezing it. Mix spinach and remaining ingredients, except dressing.[/FONT]
[FONT=Trebuchet MS, sans-serif]Put the dressing ingredients in the blender and blend briefly. Pour over salad and mix thoroughly. Let this chill for at least three hours before serving.[/FONT]
[FONT=Trebuchet MS, sans-serif]8-10 servings[/FONT]