Spring Vegetable Rice Salad

Makes 8 Servings

1 Member Rating


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.