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Curried Rice Salad with Spinach-and-Citrus Vinaigrette

Yield 5 servings (serving size: 1 cup rice mixture and about 1 1/2 cups spinach mixture)
The refreshing vinaigrette balances the rice salad's sweetness.

Ingredients

  • 1/3 cup plain fat-free yogurt
  • 1/3 cup low-fat mayonnaise
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 3 garlic cloves, minced
  • 4 cups cold cooked long-grain brown rice
  • 1 cup finely chopped Granny Smith apple
  • 1/3 cup thinly sliced green onions
  • 1/3 cup raisins
  • 1/3 cup finely chopped carrot
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • 1 tablespoon thawed orange juice concentrate
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 8 cups torn spinach

Nutrition Information

  • calories 312
  • caloriesfromfat 17 %
  • fat 5.8 g
  • satfat 0.9 g
  • monofat 2.8 g
  • polyfat 1.5 g
  • protein 8.4 g
  • carbohydrate 60 g
  • fiber 8 g
  • cholesterol 0.0 mg
  • iron 3.8 mg
  • sodium 478 mg
  • calcium 157 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl, and stir well with a whisk. Add rice and next 4 ingredients (rice through carrot); stir well.

  2. Combine lemon juice and next 6 ingredients (lemon juice through 1 garlic clove) in a large bowl; stir well with a whisk. Add spinach; toss gently. Serve rice mixture over spinach mixture.