Curried Rice Salad with Spinach-and-Citrus Vinaigrette

The refreshing vinaigrette balances the rice salad's sweetness.


5 servings (serving size: 1 cup rice mixture and about 1 1/2 cups spinach mixture)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.