Wild Rice Spinach Salad
- 3 cups cooked wild rice
10 oz frozen spinach
1/4 cup chopped onion
2 cups cubed cooked chicken breast
1 can (4 oz) sliced water chestnuts, drained
Dressing
1/2 packet dry vegetable soup mix
6 oz no-fat sour cream
1/2 cup low fat mayonnaise
1/2 tsp salt
1/4 tsp pepper
Drain spinach and press out excess liquid. Combine with wild rice, onion, chicken and water chestnuts. Combine dressing ingredients and blend with wild rice mixture. Chill at least one hour before serving.
6 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council