Go Back
+ servings
Print

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 331kcal

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

Calories: 331kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 49mg | Potassium: 377mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3122IU | Vitamin C: 27mg | Calcium: 53mg | Iron: 2mg