Spring Salad

I made this salad side dish for Easter brunch and it was a big hit. Nice and refreshing. Enjoy!

 

Asparagus and Rice Salad

 

1 ¾ cup water

1 cup white or brown rice

1 pound asparagus, trimmed cut into 1 inch pieces

1 ½ cups cucumber, diced (you can leave this out if you don’t like cucumber)

3 green onions, chopped

2 tablespoons Dijon mustard

1 tablespoon sugar

1 tablespoon white wine vinegar

½ teaspoon dry mustard (I didn’t have any so I left it out but it adds a nice punch)

2 ½ tablespoons vegetable oil

 

Cook rice according to package instructions.

 

Cook asparagus in large saucepan of boiling salted water until crisp tender, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Add asparagus, cucumber and green onions to rice.

 

Combine Dijon mustard, sugar, vinegar and dry mustard in a small bowl. Gradually whisk in oil.

 

Add the sauce to the rice and mix thoroughly. Serve room temperature.

 

Serves 8