Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light January 2001

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Yield:
6 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • 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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Nutrition Facts

274 calories; calories from fat 21%; fat 6.5g; saturated fat 1.7g; mono fat 3.3g; poly fat 1g; protein 9.9g; carbohydrates 43.8g; fiber 5.9g; cholesterol 13mg; iron 3.3mg; sodium 581mg; calcium 67mg.
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