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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.

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.
Recipe link
Prep time20 min
Cook time0 min
Total time2 hr 20 min
Course
Salads
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
270

Ingredients

Spinach–Beef Salad

  • 3 cups roast beef — cold, thinly sliced, and cut into bite-size strips
  • 3 cups cooked long-grain and wild-rice blend — completely cooled
  • 1 cup prepared Italian salad dressing — well shaken, divided
  • 1 tablespoon soy sauce
  • ½ teaspoon granulated sugar
  • 2 cups fresh spinach — lightly packed; large leaves torn into bite-size pieces
  • 1 medium zucchini — halved lengthwise, thinly sliced
  • ¾ cup celery — thinly sliced
  • ½ cup sunflower kernels — shelled, roasted

Optional Additions

  • black pepper (optional) — coarse, freshly ground
  • cherry tomatoes (optional) — halved and added just before serving

Instructions

  1. Season the Rice: In a large mixing bowl, whisk ½ cup Italian dressing, soy sauce, and sugar for about 30 seconds, until the sugar is dissolved. Add the cooled rice and toss with a rubber spatula or large spoon for about 1 minute, until evenly coated.½ cup Italian dressing, 1 tbsp soy sauce, ½ tsp sugar, 3 cups cooked rice
  2. Add the Beef: Add the roast beef and remaining ½ cup Italian dressing. Fold gently for 30 to 60 seconds, until the beef is evenly distributed and coated without being broken into small pieces.3 cups roast beef, remaining ½ cup Italian dressing
  3. Chill the Salad: Cover the bowl tightly and refrigerate for at least 2 hours or up to overnight, until the rice-and-beef mixture is thoroughly cold and the rice has absorbed most of the dressing.
  4. Add the Fresh Ingredients: Just before serving, add the spinach, zucchini, celery, and roasted sunflower kernels. Using the rubber spatula or large spoon, toss gently for 30 to 60 seconds, until evenly distributed and lightly coated.2 cups spinach, 1 medium zucchini, ¾ cup celery, ½ cup sunflower kernels
  5. Serve: Taste the salad and add coarse black pepper, if desired. Serve immediately while cold and the vegetables are still crisp.

Notes

  • Rice: This recipe begins with 3 cups cooked and completely cooled rice. If cooking the rice specifically for the salad, follow the package directions, spread it in a shallow dish, and refrigerate promptly until cold. The listed total time assumes the rice has already been cooked.
  • Rice Blend: Plain and seasoned long-grain and wild-rice blends vary considerably in sodium. Use the same product from batch to batch for consistent results.
  • Italian Dressing: Use a pourable prepared Italian salad dressing rather than a creamy dressing. Shake it thoroughly before measuring and use the same brand for consistent acidity, sweetness, and salt levels.
  • Roast Beef: Cold leftover roast beef works especially well. Trim away any large areas of exterior fat and cut the beef into thin, bite-size strips so it distributes evenly through the rice.
  • Fresh Ingredients: Add the spinach, zucchini, celery, and sunflower kernels immediately before serving so the vegetables remain crisp and the spinach does not wilt.
  • Make Ahead: The dressed rice-and-beef mixture can be covered and refrigerated overnight. Prepare the fresh ingredients separately, refrigerate them, and add them only when the salad is ready to be served.
  • Storage: Refrigerate the salad promptly in an airtight container. For the best texture, serve the fully assembled salad within 1 to 2 days.
  • Serving Suggestions: Serve with Layered Summer Salad or Parmesan Pasta Salad as part of a cold luncheon or potluck spread.
  • Optional Additions
  • black pepper (coarse, freshly ground)
  • cherry tomatoes (halved and added just before serving)

Nutrition (Approximate Per Serving)

Yield

About 9 cups — Serving size: About 1½ cups

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
270
Carbohydrates
24.5 g
Protein
17.5 g
Fat
11.5 g
Saturated Fat
2 g
Cholesterol
40 mg
Sodium
1160 mg
Fiber
2 g
Total Sugars
6.5 g

Equipment

  • Large mixing bowl (6-quart capacity or larger, with enough room to toss the finished salad.)
  • Measuring cups and spoons
  • Whisk
  • Knife
  • Cutting board
  • Rubber spatula or large serving spoon
  • Plastic wrap or airtight lid
  • Shallow dish or rimmed baking sheet (Needed only when cooling freshly cooked rice.)