A simple, low-fat rice
salad flecked with bits of coarsely chopped spinach, sliced fresh
mushrooms and crumbled feta cheese, tossed with a honey-Dijon
dressing.
Spinach-Rice
Salad with Feta Cheese
- 6 cups cooked rice
1 cup fresh spinach leaves, coarsely chopped
1 1/4 cups thinly sliced fresh mushrooms
1 cup (4 ounces) crumbled Wisconsin Feta with Peppercorns cheese
1/2 cup prepared fat-free Honey-Dijon dressing
- In a large bowl, toss
all ingredients until combined.
Makes 4 servings.
Recipe courtesy of Wisconsin Milk Marketing
Board, Inc.
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