Rice, Asparagus and Cucumber Salad

Rice, Asparagus and Cucumber Salad This is a tasty rice salad with lots of fresh green veggies.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 25 mins

    TOTAL : 1 hr

    SERVING : 6

    YIELD : 6 servings

  • In a medium saucepan, bring 1 3/4 cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.

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  • Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice.

  • Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.

  • Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.

Per Serving: 214 calories; protein 5.8g; carbohydrates 34.7g; fat 6.4g; sodium 136.4mg.