Jade Salad

Ingredients

1 c long-grain white rice
8 oz frozen chopped spinach (about 3/4 of a 10-oz. pkg.), thawed
2 tbsp chopped parsley
8 scallions, trimmed
vinaigrette dressing
salt and pepper to taste

Method

Following package directions, cook rice in boiling salted water until tender. Drain, rinse with cold water and drain again.

While rice is cooking, squeeze as much water out of spinach as possible; then place spinach in a bowl and add parsley. Finely chop scallions and add to spinach.

Add warm cooked rice to spinach mixture; stir in vinaigrette dressing. Season with salt and pepper.

Let salad cool completely, then refrigerate before serving.

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