Rice, Asparagus and Cucumber Salad Recipe - Allrecipes.com
Rice, Asparagus and Cucumber Salad Recipe

Rice, Asparagus and Cucumber Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    1 hr 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2003

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

Most Helpful Critical Review
May 11, 2005

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

Nov 14, 2003

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

Apr 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!

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.

Jan 22, 2003

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

Jun 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!

Apr 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)


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 136 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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