Spinach Wild Rice And Shrimp Salad Recipes

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SHRIMP WITH TOMATOES, SPINACH, AND RICE



Shrimp with Tomatoes, Spinach, and Rice image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped (about 1 cup)
Coarse salt and freshly ground pepper
1 can (28 ounces) whole peeled plum tomatoes with their juices, coarsely chopped
3/4 cup long-grain white rice
1 pound fresh or thawed frozen large shrimp, peeled and deveined
1 package (10 ounces) thawed frozen spinach, drained and squeezed of excess moisture
Feta, crumbled, for serving
Fresh mint leaves, for serving (optional)

Steps:

  • Heat a large straight-sided skillet over medium-high heat; swirl in oil. Add onion, season with salt, and cook, stirring occasionally, until just softened, about 2 minutes. Add tomatoes and juices and simmer, stirring occasionally, until thickened and reduced slightly, about 5 minutes.
  • Stir in rice and 2 1/2 cups water, then return to a simmer. Cover, reduce heat to low, and cook until rice is tender, about 12 minutes. Stir in shrimp and spinach and simmer, covered, until shrimp is just pink and opaque, about 4 minutes. Season with salt and pepper. Serve, sprinkled with feta and mint and drizzled with oil.

SPINACH, WILD RICE AND SHRIMP SALAD



Spinach, Wild Rice and Shrimp Salad image

Provided by Paula M. Shaw

Categories     Salad     Leafy Green     Rice     Shellfish     High Fiber     Lunch     Shrimp     Spinach     Healthy     Bon Appétit     California     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 13

4 cups water
1 cup wild rice
1 red bell pepper
3 cups fresh spinach leaves, chopped
1 8-ounce can sliced water chestnuts, drained, diced
1/2 pound cooked medium shrimp
2 celery stalks, sliced
2/3 cup chopped green onions
2 tablespoons red wine vinegar
1/4 teaspoon dry mustard
1/2 cup olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon

Steps:

  • Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool.
  • Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper.
  • Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl.
  • Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)

SPINACH RICE SALAD



Spinach Rice Salad image

I got this recipe from my sister-in-law, who is a very good cook. It's delicious and easy. The cook time is boiling the rice. I use my microwave for the bacon.

Provided by Whisper

Categories     Spinach

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups uncooked rice, cooked
1 package fresh spinach
1 bunch green onion, chopped
1/2 cup celery, sliced
1 cup Italian dressing
6 teaspoons soy sauce
1 tablespoon sugar
1 lb bacon

Steps:

  • Mix cooked rice with next 6 ingredients.
  • Toss lightly.
  • Brown bacon and put in with salad just before serving.

Nutrition Facts : Calories 543.4, Fat 34.3, SaturatedFat 9.9, Cholesterol 38.6, Sodium 1058.7, Carbohydrate 46.5, Fiber 2, Sugar 4.7, Protein 11.7

SHRIMP & SPINACH SALAD WITH VINAIGRETTE



Shrimp & Spinach Salad with Vinaigrette image

Make and share this Shrimp & Spinach Salad with Vinaigrette recipe from Food.com.

Provided by Aroostook

Categories     Greens

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

6 ounces baby spinach leaves
2 cups romaine lettuce leaves, torn into bite-sized pieces
6 ounces black olives, drained
1 cup chopped celery
1 sweet red pepper, cubed in ½ inch pieces
8 ounces cooked and frozen baby shrimp (rinsed and drained)
1/3 cup fresh lemon juice
salt and pepper
1 tablespoon Dijon mustard
1/2 cup olive oil
2 tablespoons snipped fresh chives

Steps:

  • Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
  • Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
  • Let stand an hour.
  • Mix salad ingredients together in a bowl.
  • Dress w/ vinaigrette.

Nutrition Facts : Calories 753.5, Fat 65.3, SaturatedFat 9.1, Cholesterol 221, Sodium 1193.8, Carbohydrate 19.3, Fiber 8.1, Sugar 5.6, Protein 28.9

SPINACH RICE SALAD



Spinach Rice Salad image

If you are looking for a different and delicious salad, this is it. Cooked cold rice with crumbled bacon, slivers of fresh spinach, green onions and celery and mixed with an Italian dressing. Great make ahead.

Provided by Marie

Categories     Spinach

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup Italian salad dressing (I like Good Seasons prepared per pkg)
2 tablespoons soy sauce
1 teaspoon sugar
6 cups chilled cooked rice
4 cups thinly sliced fresh spinach
1 cup thinly sliced celery
1 cup sliced green onion
1 cup crumbled crisp cooked bacon

Steps:

  • Combine Italian dressing, soy sauce and sugar in a large salad bowl and mix well.
  • Add rice and mix.
  • Chill covered until ready to serve.
  • Add rest of ingredients just before serving and mix well.

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