Ham-and-Rice Salad with Spinach

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 451
  • Calories from fat: 28%
  • Fat: 14.2g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 20.7g
  • Carbohydrate: 49.8g
  • Fiber: 6.3g
  • Cholesterol: 48mg
  • Iron: 5.4mg
  • Sodium: 1229mg
  • Calcium: 146mg


  • 1 1/2 cups water
  • 2/3 cup uncooked fast-cooking recipe long-grain and wild rice (such as Uncle Ben's)
  • 1/4 cup sweetened dried cranberries (such as Craisins)
  • 4 cups chopped spinach leaves
  • 1 cup diced cooked ham
  • 1/4 cup chopped red onion
  • 2 teaspoons olive oil
  • 1 (11-ounce) can mandarin oranges in light syrup, undrained


  1. Bring water and rice to a boil in a saucepan. Cover, reduce heat, and simmer 22 minutes. Stir in cranberries; cover, and cook 2 minutes. Remove from heat. Let stand, covered, 5 minutes or until liquid is absorbed. Cool. Combine rice mixture, spinach, and remaining ingredients in a large bowl; toss well. Store in an airtight container in refrigerator.
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