Rice, Asparagus and Cucumber Salad

Ingredients

• 1/2 cup Water
• 1/4 cup Grain White Rice
• 0.17 piece(s) Asparagus Spear, trimmed cut
• 1/2 medium English Cucumber, peeled seeded chopped
• 35.5 g Green Onion, chopped
• 1 tsp Dijon Mustard
• 2 tbsp White Sugar
• 1 tbsp White Wine Vinegar
• 1 tsp Mustard
• 1 tbsp Vegetable Oil
• 1/2 tsp Dill Weed, chopped
• 1 cup Butter Lettuce

Instructions

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.

Storage and Meal Prep Tips