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

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Ingredients

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

Directions

Instructions Checklist
  • 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.

Nutrition Facts

214 calories; 5.8 g protein; 34.7 g carbohydrates; 0 mg cholesterol; 136.4 mg sodium. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2003
My husband loved this - yum! I ommited the cucumbers and used a spicy seedy mustard and it was excellent. Read More
(24)

Most helpful critical review

Rating: 3 stars
05/12/2005
Fairly good but quite mustardy. I would reduce the mustard next time I made the recipe. Read More
(13)
67 Ratings
  • 5 star values: 33
  • 4 star values: 24
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 4
Rating: 5 stars
11/02/2003
My husband loved this - yum! I ommited the cucumbers and used a spicy seedy mustard and it was excellent. Read More
(24)
Rating: 5 stars
11/02/2003
My husband loved this - yum! I ommited the cucumbers and used a spicy seedy mustard and it was excellent. Read More
(24)
Rating: 5 stars
11/14/2003
Excellent recipe! Salad was refreshing. I especially liked the range of textures. Will definitely add to my permanent recipe box. Read More
(22)
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Rating: 5 stars
04/12/2005
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! Read More
(21)
Rating: 5 stars
08/28/2005
Nice change for a salad and a different idea for using asparagus. I served it on each dinner plate on a couple Bibb lettuce leaves rather than lining the serving bowl with lettuce. The dressing was flavorful but could easily have been doubled and would have been better. Fresh dill is a key. It is nice that this recipe can be prepared in advance and refrigerated while working on the rest of the meal preparation. Read More
(16)
Rating: 5 stars
01/22/2003
This was really a great salad to make for Easter. Very fresh! Read More
(14)
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Rating: 3 stars
05/11/2005
Fairly good but quite mustardy. I would reduce the mustard next time I made the recipe. Read More
(13)
Rating: 3 stars
11/02/2003
whew! This salad has a lot of very snappy flavors to it- too much for me and I like very flavorful foods. Next time I make it I will leave out the green onions and I think it will be delicious. Read More
(12)
Rating: 5 stars
04/12/2004
this was a great addition to Easter dinner. easy tasty and well received. I did add more oil and vinegar to cut the mustard a little. (my family is into lite flavor) Read More
(12)
Rating: 4 stars
06/06/2004
This was a great recipe...I was originally just looking to make the typical "cucumbers and onion in sugar vinegar dressing" but when I saw this knew it would be great over a bed of baby greens. I had to doctor it up bit since I didn't have a dijon mustard I just used yellow mustard. I also cut the amount of oil and added some basalmic vinegar in addition to the white wine variety. However the basalmic gave it kinda of a funky color so I added some fat-free sour cream and turned it into a creamy dressing with lovely yellow color -- will definitely make again! Read More
(12)