"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Wild Rice-Spinach Salad Recipe

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This recipe for Wild Rice-Spinach Salad, by , is from Yow Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amanda Yow


1 pkg. (10 oz.) frozen chopped spinach
1 c. cooked wild rice
1 c. cooked brown rice
2 c. cooked white rice
c. toasted slivered almonds
6 slices of bacon, crumbled
3 chicken breasts, cooked, and cubed

1 c. vegetable oil
4 tbsp. vinegar
4 tbsp. soy sauce
2 tsp. sugar
1 tsp. salt
tsp. pepper

Shake dressing ingredients together in a tightly covered container.

Rinse frozen spinach under running cold water to separate; drain thoroughly. Mix spinach and remaining ingredients except dressing. Pour dressing over rice mixture; toss. Cover and refrigerate at least 3 hours.




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