directions
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1
Trim asparagus and cut into 1-inch lengths
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2
Cook asparagus with 2 tablespoons water in a covered dish on HIGH power in the microwave for 2 minutes
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3
Drain and rinse in cold water; Drain well
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4
Place in a medium bowl
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5
Dice the cucumber to make 3/4 cup
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6
Slice green onions and add to asparagus along with cucumber and rice. Remove dill leaves from stems and place in a small bowl
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7
Add the mustard, sugar, vinegar and oil
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8
Stir to combine well
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9
Toss with rice, cover and refrigerate up to 2 hours.
RICE, ASPARAGUS AND CUCUMBER SALAD
ingredients
- 1/2 pound asparagus
- 1/3 hot house cucumber
- 2 green onions
- 6 sprigs fresh dill
- 1-1/4 cups cooked long-grain white rice, cooled
- 1 tablespoon Dijon mustard
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons white wine vinegar
- 1-1/2 tablespoons vegetable oil