Chilled spinach-beef salad with roast beef strips, long-grain and wild rice, fresh spinach, zucchini, celery, and roasted sunflower kernels in a green serving bowl.

Spinach–Beef Salad

Cold wild rice and roast beef make this a real supper salad rather than a side. The spinach stays fresh while the tangy dressing settles into the grains as the bowl chills.

By Betty Lou Gardner2 hr 20 minUpdated 2026-08-25

This Spinach–Beef Salad is a hearty make-ahead favorite that combines tender roast beef, long-grain and wild rice, fresh spinach, crisp vegetables, and tangy Italian dressing. It works equally well as a luncheon salad, light supper, or a creative way to turn leftover roast beef into something fresh and completely different.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I let the rice cool before I dress it, then give it time in the refrigerator to soak up the flavor. I slice the zucchini thin so it mixes through the salad better. This is one of my favorite ways to use leftover roast beef because nobody seems to recognize it as leftovers once it is in the bowl.

How to Make Spinach–Beef Salad

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Cooled long-grain and wild rice being tossed with Italian dressing, soy sauce, and sugar in a large green mixing bowl.

01

Season the Rice

Toss cooled long-grain and wild rice with half the Italian dressing, soy sauce, and sugar until evenly coated.

Thin strips of cold roast beef being folded into seasoned long-grain and wild rice with the remaining Italian dressing.

02

Add the Roast Beef

Fold thin strips of cold roast beef into the seasoned rice with the remaining dressing.

A covered bowl of dressed long-grain and wild rice with roast beef ready to chill in the refrigerator.

03

Chill the Salad

Cover and refrigerate for at least 2 hours or up to overnight, until thoroughly cold and well seasoned.

Fresh spinach, thinly sliced zucchini, celery, and roasted sunflower kernels being folded into chilled roast beef and wild rice.

04

Add the Fresh Ingredients

Just before serving, toss in the spinach, zucchini, celery, and roasted sunflower kernels.

05

Serve Cold

Toss gently and serve immediately while the salad is cold and the vegetables are crisp.

Chilled spinach-beef salad with roast beef strips, long-grain and wild rice, fresh spinach, zucchini, celery, and roasted sunflower kernels in a green serving bowl.

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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