Shrimp, Wild Rice, and Spinach Salad

Preparation info

  • Makes


    • Difficulty


Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

My sister got this recipe from an old college friend who lived in Fredericksburg, Virginia, and many is the time she has served the elegant salad with cold roast pork or beef, ham biscuits, a fruit cobbler, and churned ice cream. It’s also a great salad for a summertime deck party, in which case you can easily double or triple the recipe. To give the salad a nice textural flair, I like to add a few crunchy pecans.


  • cups water
  • cups wild rice
  • ½ pound small fresh shrimp
  • ½ pound fresh mushrooms, sliced
  • 1 cup firmly packed, shredded fresh spinach (tough stems removed)
  • 2 scallions (green tops included), sliced
  • ½ cup chopped pecans
  • cup dry white wine
  • ¼ cup vegetable oil
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • Cherry tomatoes for garnish


    In a saucepan, bring the water to a boil, add the rice, reduce the heat to low, cover, and cook till the rice has absorbed all the water, about 30 minutes. Transfer to a large bowl, cover with plastic wrap, and chill.

    Meanwhile, place the shrimp in another saucepan and add enough salted water to cover. Bring to a boil, remove the pan from the heat, let stand 1 minute, and drain. When the shrimp have cooled, peel, devein, and add to the rice. Add the mushrooms, spinach, scallions, and pecans and toss.

    In a small bowl, combine the wine, oil, sugar, salt, and pepper, whisk till well blended, then pour over the rice and shrimp. Toss well, cover, and chill till ready to serve.

    Serve the salad on salad plates garnished with cherry tomatoes.