Spring Vegetable Rice Salad

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Ingredients

2	cups	Minute^® White Rice, uncooked
1	cup	cherry tomatoes, halved
1	cup	asparagus, trimmed, cut into 1-inch pieces and cooked and cooled
1	cup	light salad dressing
1	Tbsp	dijon mustard
1	Tbsp	chopped fresh parsley
1	Tbsp	grated lemon peel
1	Tbsp	lemon juice

PREPARE rice according to package directions. Toss rice with tomatoes and asparagus in medium bowl.
MIX remaining ingredients until well blended. Add to rice mixture; toss to coat.
SERVE immediately, or cover and refrigerate until ready to serve.
Asparagus spears snap off naturally where they are tough. To trim fresh asparagus, simply bend the spear near the bottom end, and it will break off at the right point.