Ham-and-Rice Salad with Spinach

Recipe from Cooking Light

More From Cooking Light

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Ham-and-Rice Salad with Spinach Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy