Curried Rice Salad with Spinach-and-Citrus Vinaigrette

The refreshing vinaigrette balances the rice salad's sweetness.

Yield: 5 servings (serving size: 1 cup rice mixture and about 1 1/2 cups spinach mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 17%
  • Fat: 5.8g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 8.4g
  • Carbohydrate: 60g
  • Fiber: 8g
  • Cholesterol: 0.0mg
  • Iron: 3.8mg
  • Sodium: 478mg
  • Calcium: 157mg


  • 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


  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.
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