Serves: 4
Total Calories: 238

1 1/3 cups water
2/3 cup long grain rice
1/2 bay leaf
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 cup italian herb dressing
2 cups spinach torn fresh
1 tomato medium, seeded and cubed
1/3 cup green bell pepper diced
1/3 cup peas thawed
1/4 cup green onion finely chopped, including some tops
1 (2-ounce) jar pimiento sliced, drained
2 tablespoons parsley chopped
1/8 teaspoon black pepper
4 slices bacon fried crisp and crumbled

In a 1-quart saucepan over high heat, bring water to a boil, reduce heat to low. Stir in rice, bay leaf, lemon juice and salt cover and simmer for 20 to 25 minutes or until rice is tender and moisture is absorbed. Remove bay leaf. Toss rice with 1/4 cup of the salad dressing cover and refrigerate until cool.

Meanwhile, in a separate large bowl, combine spinach, tomato, green pepper, peas, green onions, pimiento, parsley and pepper. Toss with remaining 1/4 cup salad dressing. Add rice and toss gently. Cover and chill for 2 hours.

Just before serving, sprinkle with bacon.

Nutritional Facts:

Serves: 4
Total Calories: 238
Calories from Fat: 101

More Recipes from the Customers' Cookbook Cookbook:
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Chicken Salad
Chicken Salad Helene
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Spinach-Rice Salad
Surprise Salad