This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Rice and fresh spinach salad
Spinach is usually eaten cooked. Though seen less often, it can also be eaten raw, like in this salad where it is combined with rice, crunchy radishes and tinned tuna.
54 K 4/5 (1 reviews)
30 min.
Easy
2.55 €
4 people
5 IngredientsLast modified on: January 29th 2020
For 4 people, you will need:
- 1
300 g cooked rice - 2
20 g radishes - 3
300 g fresh spinach - 4
100 g tuna in oil - 5
5 tablespoons french dressing (vinaigrette) - Total weight: 795 grams
Times for this recipe
Preparation: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 3 min.
Put 300 g cooked rice into a salad bowl. Break up any lumps gently with your fingers.
Stage 2 - ⌛ 3 min.
Add 20 g radishes, sliced into rounds.
Stage 4 - ⌛ 1 min.
Add to the bowl.
Stage 5 - ⌛ 3 min.
Then add the 100 g tuna in oil.
Stage 6 - ⌛ 2 min.
Finish by adding 5 tablespoons french dressing (vinaigrette). Mix well and your spinach and rice salad is ready.
Remarks
The stated amounts are for guidance, so do adapt these to suit your taste and what you have to hand.
When using spinach raw, it is better to use the youngest leaves that are still tender or, best of all, "baby" spinach, if you can get it.
When using spinach raw, it is better to use the youngest leaves that are still tender or, best of all, "baby" spinach, if you can get it.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 170 RDI=20 % | 320 RDI=50 % | 1,340 RDI=70 % | 5,620 RDI: 70 % |
| Per 100 g | 6 RDI=2 % | 20 RDI=2 % | 40 RDI=6 % | 170 RDI=8 % | 710 RDI: 8 % |
| Per person | 10 RDI=5 % | 40 RDI=4 % | 80 RDI=10 % | 340 RDI=20 % | 1,400 RDI: 20 % |
How much will it cost?
- For 4 people : 2.55 €
- Per person : 0.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked rice
You can get more informations, or check-out other recipes which use it, for example: Crunchy salad, Rice à l'italienne, Baby broad beans and peas with rice and mascarpone , Tomatoes Provençal, Pollack fillet baked with rice and vegetables., ... See them all 28
Fresh spinach
Like these other recipes: Baby spinach salad, Cauliflower purée with salmon and spinach, Koulibiak in pie dish, How to prepare spinach, Creamy spinach à la Lombarde, ... See them all 13
Tuna in oil
Like these other recipes: Tomato ladybirds, Crunchy courgette and mushroom salad, Nanou's tuna tart, Baker's tuna and mushroom tart, Leek and tuna loaf, ... See them all 24
Radishes
Like these other recipes: Radish and mushroom salad, Spring radish and avocado salad, Vegetable tartare, Salade Niçoise, Red mixed pickle, ... See them all 30
Other recipes you may also like
Cucumber and salmon salad
For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise. August 15th 2010190 K4.6 30 min.
Boulangère tart tatin with vine nectarines
You may already be familiar with the famous apple tarte tatin, but here's a very tasty bakery version, with vine nectarines and croissant dough. September 18th 202423 K 1 hour 30 min.
Zucchini and potato scarpaccia
Scarpaccia is a recipe from Tuscany, Italy, a simple but delicious zucchini and potato cake with Parmesan cheese. October 16th 202438 K5 1 hour 30 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017785 K 313.8 40 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way. December 23th 2017582 K5 2 days 16 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.