Rice and fresh spinach salad


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.
35K 4/5 based on 1 reviews
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Last modified on: January 29th 2020

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For 8 people, you will need:

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Times for this recipe
Preparation: 27 min.
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Step by step recipe


Stage 1 - 3 min.
Rice and fresh spinach salad
Put 600 g cooked rice into a salad bowl. Break up any lumps gently with your fingers.

Stage 2 - 3 min.
Rice and fresh spinach salad
Add 40 g radishes, sliced into rounds.

Stage 3 - 15 min.
Rice and fresh spinach salad
Prepare 600 g fresh spinach. Do not cook, but dry the leaves and shred.

Stage 4 - 1 min.
Rice and fresh spinach salad
Add to the bowl.

Stage 5 - 3 min.
Rice and fresh spinach salad
Then add the 200 g tuna in oil.

Stage 6 - 2 min.
Rice and fresh spinach salad
Finish by adding 10 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.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe100 40 %350 30 %640 100 %2,680 130 %11,230 130 %
Per 100 g6 2 %20 2 %40 6 %170 8 %710 8 %
Per person10 5 %40 4 %80 10 %340 20 %1,400 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Fish, Sulfites, Mustard
How much will it cost?
  • For 8 people : 5.10 €
  • Per person : 0.64 €

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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)
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