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Rice, Asparagus and Cucumber Salad

Rice, Asparagus and Cucumber Salad

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Barrett

This is a tasty rice salad with lots of fresh green veggies.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  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 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.
  3. Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
  4. Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.
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Reviews

MEHRIDITH
23
11/2/2003

My husband loved this - yum! I ommited the cucumbers, and used a spicy, seedy mustard and it was excellent.

CDSTALL
22
11/14/2003

Excellent recipe! Salad was refreshing. I especially liked the range of textures. Will definitely add to my permanent recipe box.

Island Girl
21
4/12/2005

Delicous! Made this with Jasmine rice. Used 1 Tbsp Dijon and 2 Tsbp sugar. Also added diced tomatoes and corn for more veggies. Served with baked Tilapia. Great side dish for a BBQ and Summer Salad for the HOT months ahead!