Recipe by Barrett
"This is a tasty rice salad with lots of fresh green veggies."
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1 3/4 cups
long-grain white rice
thin asparagus spears, trimmed and cut into 1 inch
1 1/2 cups
English cucumber - peeled, seeded and chopped
green onions, chopped
white wine vinegar
2 1/2 tablespoons
chopped fresh dill weed
My husband loved this - yum! I ommited the cucumbers, and used a spicy, seedy mustard and it was excellent.
Fairly good but quite mustardy. I would reduce the mustard next time I made the recipe.
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!
Excellent recipe! Salad was refreshing. I especially liked the range of textures. Will definitely add to my permanent recipe box.
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.
This was really a great salad to make for Easter. Very fresh!
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!
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)
* Percent Daily Values are based on a 2,000 calorie diet.
Rice, Asparagus and Cucumber Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 214
** Calories from Fat: 58
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