Rice, Asparagus and Cucumber Salad

Cooked asparagus, diced English cucumber, and green onion are folded into long-grain rice and chilled. The dill/mustard vinaigrette is also chilled. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves. Wonderful.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 214 Calories

Ingredients

• 1 tablespoon white sugar
• 3 green onions, chopped
• 1 tablespoon white wine vinegar
• 1 cup long-grain white rice
• 2 tablespoons Dijon mustard
• 1 pound thin asparagus spears, trimmed and cut into 1 inch
• 4 heads butter lettuce
• 0.5 teaspoon dry mustard
• 1.75 cups water
• 2.5 tablespoons vegetable oil
• 0.25 cup chopped fresh dill weed
• 1.5 cups English cucumber - peeled, seeded and chopped

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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