Rice, Asparagus and Cucumber Salad

Rice, Asparagus and Cucumber Salad

48

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

1 h 40 m servings 214 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.

Reviews

48
  1. 65 Ratings

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Most helpful positive review

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

Most helpful critical review

Fairly good but quite mustardy. I would reduce the mustard next time I made the recipe.

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

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

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 Summ...

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 dressin...

This was really a great salad to make for Easter. Very fresh!

Fairly good but quite mustardy. I would reduce the mustard next time I made the recipe.

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 green...

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)

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.