I believe the original credit of this salad goes to my cousin, Rashna, who always had this as a Thanksgiving side, so this year when my mother hosted Thanksgiving for our family it was on the table. It's a nice fresh salad that I think goes so well with all the other warm, overcooked veggies you see at Thanksgiving. But Thanksgiving aside, this is a perfect salad. I love when I can combine a carb and a veggie and I have been consuming an insane amount of spinach lately as the iron is essential for me and my baby. The proportions of the elements of this salad need not be accurate at all. I like it heavy on the spinach, but you can certainly have it heavier on the rice or other ingredients.
1 6oz box long grain wild rice (Uncle Ben's) not quick cooking
1/4 c finely chopped spring onions
4 cups chopped baby spinach
1 cup chopped mushrooms (any kind you like)
1/2 cup chopped cherry tomatoes
handful of chopped walnuts
handful of cranberries
Cook rice according to box and allow to cool. Toss with other ingredients and then drizzle some olive oil, balsamic vinegar, add salt and pepper, a squeeze of fresh lemon juice and toss again. Let flavors marry for an hour before serving.
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