Rice, Asparagus and Cucumber Salad

Ingredients

  • 2 tablespoons Dijon mustard
  • 3 green onions, chopped
  • 1 ½ cups English cucumber - peeled, seeded and chopped
  • 1 pound thin asparagus spears, trimmed and cut into 1 inch
  • 1 cup long-grain white rice
  • 1 ¾ cups water
  • 4 heads butter lettuce
  • + 5 more ingredients
    • ¼ cup chopped fresh dill weed
    • 2 ½ tablespoons vegetable oil
    • ½ teaspoon dry mustard
    • 1 tablespoon white wine vinegar
    • 1 tablespoon white sugar

1. 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. 2. Cook asparagus in a large saucepan of boiling salted...

View full recipe at SpringPad

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