Ingredients
6
6 servings
- •1.75 cups water
- •1 cup long-grain white rice
- •1 pound thin asparagus spears, trimmed and cut into 1 inch
- •1.5 cups English cucumber - peeled, seeded and chopped
- •3 green onions, chopped
- •2 tablespoons Dijon mustard
- •1 tablespoon white sugar
- •1 tablespoon white wine vinegar
- •0.5 teaspoon dry mustard
- •2.5 tablespoons vegetable oil
- •0.25 cup chopped fresh dill weed
- •4 heads butter lettuce
Instructions
- 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.
- 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.
- Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
- Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.
Nutritional Facts
Per 6 servings
- Calories: 214
- Carbohydrate: 35g
- Fat: 6g
- Fiber: 4g
- Protein: 6g
- Sugar: 5g
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