Curried Rice Salad with Spinach-and-Citrus Vinaigrette

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

Preparation

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.