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Rice and fresh spinach salad

Name: Rice and fresh spinach salad
Prep time: 27 min
Total time: 27 min
Yield: 4 people
Cuisine: French
Ingredients: 300 g cooked rice; 20 g radishes; 300 g fresh spinach; 100 g tuna in oil; 5 tablespoons french dressing (vinaigrette)

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.

58 K 4/5 (1 reviews)606574

Duration

30 min.

Difficulty

Easy

Last modified on: November 1^st 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Step 1 - ⌛ 3 min.

Put 300 g cooked rice into a salad bowl. Break up any lumps gently with your fingers.

Step 2 - ⌛ 3 min.

Add 20 g radishes, sliced into rounds.

Step 3 - ⌛ 15 min.

Prepare 300 g fresh spinach. Do not cook, but dry the leaves and shred.

Step 4 - ⌛ 1 min.

Add to the bowl.

Step 5 - ⌛ 3 min.

Then add the 100 g tuna in oil.

Step 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.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=7 %	4 g RDI=2 %	11 g RDI=15 %	130 kcal RDI=7 %	545 kJ RDI=7 %
Per person	9 g RDI=13 %	8 g RDI=3 %	21 g RDI=29 %	259 kcal RDI=13 %	1,082 kJ RDI=13 %
Whole recipe	34 g RDI=53 %	33 g RDI=12 %	85 g RDI=116 %	1,034 kcal RDI=52 %	4,329 kJ RDI=52 %