Crisp Mustard Rice Salad with Asparagus and Cucumber

Recipe Collection: Salads

Crisp Mustard Rice Salad with Asparagus and Cucumber elevates your meal with fresh asparagus and cucumber, all tossed in a tangy mustard dressing. This vegetarian dish is perfect for a light lunch or as a vibrant side for any gathering. With its refreshing crunch and bright flavors, it’s a must-try for anyone looking to enjoy American cuisine.

This salad is versatile enough to complement grilled meats or serve as a standalone dish. Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and transform your cooking routine!

Overview

This refreshing rice salad combines the crispness of asparagus and cucumber with a zesty mustard dressing. Perfect for a light lunch or a side dish, this salad is packed with fresh green veggies and can be prepared in advance for convenience.

Diet Type

Vegetarian

Allergies

Mustard

Cuisine

American

Serving Size: 6

Cooking Time: 100 minutes

Ingredients

• 1 ¾ Cups (cups) water
• 1 Cup (cup) long-grain white rice
• 1 Pound (lb) thin asparagus spears, sliced
• 1 ½ Cups (cups) English cucumber, peeled
• 3 Green onions, minced
• 2 Tablespoons (tbsp) Dijon mustard
• 1 Tablespoon (tbsp) white sugar
• 1 Tablespoon (tbsp) white wine vinegar
• 0.5 Teaspoon (tsp) dry mustard
• 2 ½ Tablespoons (tbsp) vegetable oil
• 0.25 Cup (cup) fresh dill weed, minced
• 4 Heads butter lettuce, torn
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste

Steps

1. In a medium saucepan, bring 1 ¾ cups of water to a boil. Add the rice, return to a boil, then reduce the heat to low. Cover and cook until the water is absorbed and the rice is tender, about 20 minutes. Fluff with a fork and transfer to a bowl to cool to room temperature.
2. Cook the asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Add the asparagus, cucumber, and green onions to the rice.
3. In a separate bowl, whisk together the Dijon mustard, sugar, white wine vinegar, dry mustard, vegetable oil, and chopped dill.
4. Cover the salad and dressing separately and refrigerate until chilled.
5. Pour the dressing over the salad and season with salt and pepper to taste.
6. Line a large bowl with butter lettuce and mound the salad in the bowl. Garnish with dill sprigs before serving.

Enjoy your homemade Crisp Mustard Rice Salad with Asparagus and Cucumber!