Rice, Asparagus and Cucumber Salad


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

Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
1 hrs
Total Time:
1 hrs 40 mins
6 servings


  • 1 ¾ cups water

  • 1 cup long-grain white rice

  • 1 pound thin asparagus spears, trimmed and cut into 1 inch

  • 1 ½ cups English cucumber - peeled, seeded and chopped

  • 3 green onions, chopped

  • 2 tablespoons Dijon mustard

  • 1 tablespoon white sugar

  • 1 tablespoon white wine vinegar

  • ½ teaspoon dry mustard

  • 2 ½ tablespoons vegetable oil

  • ¼ cup chopped fresh dill weed

  • 4 heads butter lettuce


  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.

Nutrition Facts (per serving)

214 Calories
6g Fat
35g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 214
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 136mg 6%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 6g
Vitamin C 12mg 59%
Calcium 78mg 6%
Iron 5mg 26%
Potassium 526mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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