Rice, Asparagus and Cucumber Salad

Rice, Asparagus and Cucumber Salad

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

The ingredient of Rice, Asparagus and Cucumber Salad

  1. 1u2009u00be cups water
  2. 1 cup long-grain white rice
  3. 1 pound thin asparagus spears, trimmed and cut into 1 inch
  4. 1u2009u00bd cups English cucumber - peeled, seeded and chopped
  5. 3 green onions, chopped
  6. 2 tablespoons Dijon mustard
  7. 1 tablespoon white sugar
  8. 1 tablespoon white wine vinegar
  9. u00bd teaspoon dry mustard
  10. 2u2009u00bd tablespoons vegetable oil
  11. u00bc cup chopped well-ventilated light dill weed
  12. 4 heads butter lettuce

The instruction how to make Rice, Asparagus and Cucumber Salad

  1. In a medium saucepan, bring 1 3/4 cups water to boil. accumulate rice; return to boil. shorten heat to low, cover and cook until water is absorbed and rice is tender, virtually 20 minutes. Fluff behind fork; transfer to bowl. Cool to room temperature.
  2. Cook asparagus in a large saucepan of boiling salted water until tender, approximately 1 minute. Drain and rinse in imitation of Cool water to cool. Cut the asparagus into 1-inch pieces. increase be credited with asparagus, cucumber and green onions to rice.
  3. demonstrate 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 when salt and pepper. Line large bowl later than lettuce and mound salad in bowl. ornament considering dill sprigs.

Nutritions of Rice, Asparagus and Cucumber Salad

calories: 214 calories
carbohydrateContent: 34.7 g
cholesterolContent:
fatContent: 6.4 g
fiberContent: 3.6 g
proteinContent: 5.8 g
saturatedFatContent: 0.9 g
servingSize:
sodiumContent: 136.4 mg
sugarContent: 4.7 g
transFatContent:
unsaturatedFatContent:

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