Mango Spinach Rice Salad

Mango Spinach Rice Salad, with brown rice, mango, baby spinach, tomatoes, and red onions in a red wine vinaigrette, makes a delicious and colorful side dish for a fish dinner, barbecue or potluck.

Course Sides

Cuisine American

Keyword Mango Spinach Rice Salad

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 331kcal

Author Michele @ Flavor Mosaic

Ingredients

Mango Spinach Rice Salad

2 pouches Riceland Premium Brown Rice Boil in Bag, uncooked (14-ounce box )
1 (6-ounce) pkg baby spinach leaves, torn
1 large mango peeled, chopped
1/4 cup red onion slices
12 cherry tomatoes sliced in half

Red Wine Dijon Vinaigrette

1/4 cup red wine vinegar
2 tsp Dijon mustard
2 cloves garlic finely chopped
1/2 cup olive oil
1/2 tsp dried Italian seasoning
2 Tablespoons brown sugar

Instructions

In a medium saucepan add 2 quarts of water and completely submerge 2 bags of Riceland Boil-in-Bag brown rice.
Turn the heat on high and boil uncovered for 10 minutes.
Carefully remove the rice bags from the water, rinse with cold water and drain.
Place the drained rice in a large bowl.
Add the baby spinach leaves, chopped mango, sliced red onions and tomatoes in with the rice and stir.
In a small bowl stir together all the ingredients for the Red White Dijon Vinaigrette. Pour the vinaigrette over the rice salad and stir. Refrigerate until ready to serve.

Nutrition