Rice And Spinach Salad - cooking recipe

Ingredients

1 1/2 cups white rice
1 (10 ounce) box frozen chopped spinach
1/2 cup slivered almonds
1/4 cup red onion, cut in 2 inch slices
Dressing
1/2 cup canola oil
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon sugar

Preparation

Cook rice in salted water according to package directions, then let cool.
Thaw spinach and squeeze out the water.
Toast almonds in a 250-300 degree oven till light brown.
Combine dressing ingredients in a jar or cruet and shake well to combine.
Toss together cooled rice, spinach and onions.
Add dressing and mix well.
Refrigerate several hours or overnight to combine flavors.
Add toasted nuts just before serving.
Can be served cold, but it's better at room temperature.