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Ingredients
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1 ¾ cups water
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1 cup long-grain white rice
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1 pound thin asparagus spears, trimmed and cut into 1 inch
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1 ½ cups English cucumber - peeled, seeded and chopped
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3 green onions, chopped
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2 tablespoons Dijon mustard
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1 tablespoon white sugar
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1 tablespoon white wine vinegar
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½ teaspoon dry mustard
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2 ½ tablespoons vegetable oil
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¼ cup chopped fresh dill weed
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4 heads butter lettuce
Directions
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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.
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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.
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Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
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Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.
Nutrition Facts (per serving)
214 | Calories |
6g | Fat |
35g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 214 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 5% |
Sodium 136mg | 6% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 4g | 13% |
Total Sugars 5g | |
Protein 6g | 12% |
Vitamin C 12mg | 13% |
Calcium 78mg | 6% |
Iron 5mg | 26% |
Potassium 526mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.