Reviewed: Oct. 4, 2009

I've made this recipe twice. The first time was with left over rice from Chinese takeout and I liked the texture of that rice with the dressing. I prefer it with rice vinegar for a sweetness that goes nicely with the asparagus. My husband and I both love it. A great picnic food.

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Susan Cooks!

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Reviewed: Jul. 5, 2009

This is an easy, delicious, and different salad -- great alongside grilled salmon and got lots of raves and extra helpings. I made it exactly as instructed this time but might try brown rice next time and a few of my own other additions for fun.

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NancySJ

Home Town: Eugene, Oregon, USA

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Reviewed: May 21, 2009

I added some toasted pine nuts, it gave it a little extra flavour...great recipe, I will use this again and again..thanks..

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OS

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Reviewed: Nov. 1, 2008

Interesting flavor combination - enjoyable but a bit too sweet for my taste. My 12 year old loved it and had 2nd and 3rd helpings. Used basmati rice and did not include the asparagus - just doubled the cucumbers. Will make again but will slightly decrease white sugar.

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SPUNKYCHEF

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: Sep. 23, 2008

This recipe is awesome, everyone who tastes it loves it and it is such a nice change from other salads, great for a potluck as nobody else will have the same dish. I like more dressing though so I triple all the dressing ingredients with the exception of the dijon mustard which I just double and the end result is really tasty. I went to make this recipe today only to find my asparagus had gone bad so instead I used 1 cup of frozen sweet baby peas, which I added frozen to the rice as soon as it was finished cooking and just let hot rice thaw the peas, then added all the other stuff when the rice was cooled, it turned just as nice. Thank you for sharing this great recipe.

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ALBIANNE

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Reviewed: Jul. 4, 2008

Great, refreshing summer salad. All 4 people who ate this raved about it, especially since we all love mustard and dill. I will definitely make this for get togethers in the future.

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HDEEGAN

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Reviewed: Jun. 24, 2008

I loved the freshness of this salad but did not care for the dressing. I would definitely make the salad again but skip the dressing and try something a bit lighter...maybe just some olive oil and lemon juice.

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Mary

Cooking Level: Expert

Home Town: Coventry, Connecticut, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: May 23, 2008

Wonderful flavor and textures. Several people at the cookout I took it to asked for the recipe. I forgot to get green onions and only added the dry mustard, and used balsamic vinegar, and it was still fabulous.

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Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Apr. 27, 2008

Very good recipe - good mix of ingredients.

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carl's girl

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Reviewed: Feb. 6, 2008

I used the leftovers from dinner last night to make this salad for lunch today. I did make some minor changes. I did not use any oil and I used honey instead of white sugar for the dressing. The dressing was a little runny but still held nice to my spring mix (that’s usually what I have on hand). Also, I used dill seed (grabbed the wrong bottle off of Penzey’s shelf) instead of fresh dill. I think fresh would definitely be better. All in all I liked the recipe very much, thanks..

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JOAN5579

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Reviewed: Oct. 29, 2007

My sister made this practically every week this summer and brought it to every family gathering. It is so good! I made it with dried dill and it is not nearly as good as the fresh (naturally). Also, I liked it heavy on the dressing, so I increased the dressing. A very good, refreshing summer salad.

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Steph Fisher

Cooking Level: Expert

Living In: Muncie, Indiana, USA

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Reviewed: Jun. 18, 2007

This salad was good and made a nice presentation. I didn't use the dry mustard b/c I didn't have any, but it seemed mustard-y enough without it. It did seem a little heavy on the dill to me. I substituted dried dill and used 3 tsp., but next time I'd either use less, or try using fresh.

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food

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Reviewed: May 31, 2007

I am completely addicted to this salad. I made it for a cookout the other day and a friend of mine who hates all green vegetables couldn't get enough of this salad! I use twice as much dressing as is called for because it is just so delicious.

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DEBORAHJOMILLER

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Reviewed: Apr. 20, 2007

I thought this recipe was a fabulous blend of ingredients and flavors. I did substitute whole grain couscous for the white rice, white onion for spring onion and doubled the marinade. Very tasty!

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Ashley

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Reviewed: Nov. 22, 2006

This is very good. I added less dill-about 1tbs and added garlic pepper seasoning. The garlic pepper really made all the difference.

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msbelle1977

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Reviewed: Sep. 19, 2006

I used regular onions and olive oil as that's what I had on hand. I really enjoyed this salad, especially the dressing. This is a little bit different, and looks pretty too. Thanks, Barrett!

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 31, 2006

I would have given this dish 3 stars as prepared, but it's got potential with some tweaks. The dressing was delicious, but, as another reviewer pointed out, the salad definitely needs more. Also, the asparagus just didn't quite seem to go with the rest of the flavors. I'd make this again without the asparagus and with more cucumber and dressing, and I'd leave the butter lettuce out (I'm not sure if it's intended as a garnish or to be eaten with the salad, but we ate it with the salad). I'll also use the dressing for other recipes/salads.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jun. 2, 2006

This is an awesome side dish to serve with chicken or fish. It tastes even better the second day.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 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.

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