Truffled Spinach Salad with Parmesan Cheese and Puffed Wild Rice

InHarvest Products Used


Yield: 12 salads

  • 1 c. InHarvest Puffed Wild Rice
  • 1 t. soy sauce
  • 1 t. olive oil
  • 1 lb. raw baby spinach
  • 2 T. white truffle oil
  • 1 c. shaved parmesan cheese
  • 1 t. kosher salt
  • 1 t. cracked black pepper


  1. To toast the InHarvest Puffed Wild Rice, heat oven to 350 degrees. In a mixing bowl, toss together olive oil, soy sauce and Puffed Wild Rice. Spread on lined sheet pan evenly and bake for 6 minutes. Remove from oven and set aside.
  2. In a large mixing bowl, toss spinach, truffle oil, salt and pepper, and parmesan cheese until well mixed. 
  3. To plate, divide spinach mix evenly amongst 12 plates and garnish with toasted Puffed Wild Rice.

Nutrition Facts
Per serving: 100 cal., 4 g pro., 7 g carb., 1 g fiber, 5 g fat (1.5 g sat. fat), 5 mg chol., 160 mg sod., 0 g sugar