Easy Asian Spinach And Rice Salad Recipes

SPINACH RICE SALAD

Steps:

• In a large bowl, combine the salad dressing, soy sauce and sugar. Stir in the rice, celery and onions. Cover and refrigerate for at least 1 hour. , Just before serving, stir in spinach and bacon.

EASTERN RICE SALAD

Steps:

• In a saucepan bring 1 1/2 cups salted water to a boil. Add 3/4 cup rice, reduce heat, cover and simmer for 20 minutes. Refrigerate rice until chilled.
• Combine the chilled cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, bean sprouts, spinach and celery in a large bowl.
• Blend the vegetable oil, soy sauce, parsley and crushed garlic in a separate bowl.
• Pour the dressing over the salad 1 hour before serving and toss well.

QUICK AND EASY SPINACH RICE (PALAK RICE)

Steps:

• Heat oil in a skillet over medium heat; cook and stir cumin seeds until fragrant, about 1 minute. Add onion, carrot, and green chile peppers; cook and stir until slightly tender, about 5 minutes. Add ginger-garlic powder and cook for about 5 minutes.
• Pulse spinach leaves in a blender until a paste forms. Add spinach paste to onion mixture; cook and stir until all the water has evaporated from the spinach, 2 to 3 minutes.
• Mix rice, coriander powder, and salt into spinach mixture until evenly combined. Transfer rice mixture to a rice cooker and add water.
• Cook spinach rice in the rice cooker according to manufacturer's instructions, about 20 minutes.

SPINACH SALAD WITH ASIAN SALAD DRESSING

Steps:

• To make the dressing, in a small bowl, whisk together 3 Tbsp vegetable oil, 2 Tbsp soy sauce, 1 ½ Tbsp rice vinegar, ¼ tsp grated ginger, ¼ tsp sugar, and ½ Tbsp sesame seeds and set aside.
• Heat a frying pan over medium high heat and toast the walnuts, stirring frequently until fragrant. Transfer the walnuts to a plate and set aside.
• Slice the red onion thinly. Cut the navel orange into 8 wedges. Slice off the peel and pith. Cut each wedge into 2-3 pieces.
• Add the spinach, the navel orange, and walnuts in a large bowl. Pour as much dressing as you like and toss gently to coat thoroughly. Serve immediately.

ORIENTAL SPINACH SALAD

Steps:

• Place washed and dried spinach in a large bowl.
• Combine sesame oil, sugar, vinegar, soy sauce, mustard and sesame seeds.
• Pour over spinach.
• Toss to coat.
• Let set 5 minutes.
• Toss again.
• Serve.

ASIAN RICE SALAD

Steps:

• Cook brown wild rice according to package. Cover and refrigerate until chilled - about two hours.
• In medium bowl, combine yogurt, mayo, dijon and Yoshida sauce with a wire whisk until well blended.
• In a large bowl, combine rice, cashews, onions, baby corn and water chestnuts and stir. Toss with dressing and stir.
• Top with additional cashews and onions for garnish if desired.
• Store in refrigerator.

ASIAN SPINACH SALAD

Steps:

• Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper.
• Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 8 minutes. Pour contents of skillet into large bowl and cool 10 minutes. Add spinach and green onions to same bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

EASY ASIAN SPINACH AND RICE SALAD

Steps:

• Cook rice according to package directions.
• When rice is finished add spinach, the heat of the rice will cook the spinach.
• Add oil and soy sauce.
• Mix well and enjoy!