Although this salad can be made up to 24 hours in advance, it will have a fresher taste if you stir in the vinegar, oil, and spinach just before serving. If you're delivering this salad to a friend, take those ingredients in separate disposable containers for last-minute tossing.
4 ounces andouille sausage, halved lengthwise and sliced
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/2 cup sliced carrot
1/3 cup golden raisins
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 (16-ounce) can kidney beans, drained
3 cups cooked long-grain rice
3 cups spinach leaves
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon olive oil
How to Make It
Heat a large saucepan coated with cooking spray over medium heat. Add sausage and garlic; sauté 1 minute. Add broth and the next 8 ingredients (broth through beans); bring to a boil. Reduce heat, and simmer 10 minutes. Combine the sausage mixture and rice in a bowl; cover and chill. Stir remaining ingredients into salad just before serving.
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