Rice, Asparagus and Cucumber Salad

So refreshing and delicious…I added some lemon juice and used Rice Vinegar instead of white. Also, I didn’t have on hand Dijon Musturd so substituted Stone Ground Musturd and Dry Dill. I will definitely make this again❣️I used Jasmine rice because I had it leftover and love it’s flavor❣️

I use dried dill in my dressing and pieces of chicken breast on top for a delicious dinner.

I didn’t have everything to make this, so I had to substitute a few things. I really enjoyed this a lot. Very delicious and refreshing. Even with having to mod this a little bit, my kid really loved it! I will be making this again

My asparagus was thick, so I split it lengthwise. Also didn’t have dry mustard. Salad was good accompanying Korean-style barbecued short ribs.

Delicious. I added lemon to the dressing and went a little lighter on the mustard. I replaced the white rice with brown jasmine rice and added spinach instead of the butter lettuce. Turned out great!

I wanted to like this salad. I had such high hopes. The rice & veggie combo seemed to be fine. The dressing was just too much. I commend everyone in my house for trying it.

Best dressing ever! I now use this dressing for ALL my rice salads. I let the dressed salad stand for a while in the fridge and it absorbed the flavours! I use dijon mustard instead of dry mustard.

I really don’t know how to appreciate eating chilled rice without heating it up. The flavor of the dressing actually is not bad at all. I think it needs more dressing for the amount of food, but the chilled rice is a killer. Also, the recipe should’ve said in the ingredient list that the lettuce is for garnishing.

Much better with regular Dijon and fresh dill, peeled cukes. Add celery and spinach, and add garlic to dressing. One cup rice does not make much. I would increase it to 1 1/3 cup dry rice.

This is awesome. I agree with other reviews that the dressing needs doubled- it is not too much whatsoever. I use Grey Poupon Country French Dijon and olive oil. I omit the dry mustard, but haven’t tried it with as the dressing is so good without it that I don’t see the point. This salad can handle additional vegetables if you want. It’s also as good at room temperature as it is cold.

I changed the recipe and made for 120 servings for a church function today…I also switched the asparagus to peas and this was a FABULOUS light salad!!!! recommend using for the July 4th Holiday this week! Cale

I was in such a rush, i forgot to do this with the rice. Everyone still enjoyed it. The dressing was different than we are used to, and we loved it.

i love this, so good.

I’m surprised this doesn’t have many more reviews on it! Definitely try this salad. It’s a great alternative to the typical pasta salad. I use jasmine or basmati rice because I like the flavor and like others have said I double the dressing. I also think the dry mustard is unnecessary and I leave it out lately. This goes great with ham, salmon, chicken…. anything really!

I was really excited about this recipe! I used brown rice cooked in chicken stock instead of white rice (as I’m trying to eat a little more healthy). I omitted the dill just because I don’t like it. And I didn’t have any white wine vinegar, so I used balsamic instead. I had to make 1.5-2x more dressing than instructed, because otherwise the dish was too “grainy” tasting. The balsamic dressing was great though. I’ll definitely make it again, but probably with half the amount of grains. And I might try it with quinoa instead of rice. Thanks!

Super light and fresh… would be great in the spring and summer, a nice side for grilled salmon or other fish. I substituted brown rice (which I do in nearly every recipe) and added in some leftover yellow string beans which worked really well with the asparagus, cukes and scallions. I made the dressing as instructed, but had to tinker with it awhile to find the right balance of flavors. Might be good with champagne or rice vinegar as well. Don’t be afraid to go a little heavy on the fresh dill…

I really liked this dish both hot and cold for lunch the following day. It is very pretty too! My significant other called it “pickle rice.” I don’t think that means he didn’t like it…he still ate it!

Loved this – made a wonderful accompaniment to our broiled swordfish. I only had spicy brown mustard so used two heaping tablespoons of that and omitted the dry mustard. We thought it was delicious just like that; I don’t know whether the dry would have put it over the edge but we enjoyed it so much this time that I’m not sure I’ll try it the other way! I used olive oil instead of veggie. And I’m just now realizing I forgot salt and pepper — though I must note that my salt-heavy husband didn’t notice either. Thanks for a great recipe!

Mixed review. I put dressing on half of the salad; the other half (and the other half of the dressing) is still in the fridge. Followed the recipe except for using brown rice and dried dill; didn’t use the lettuce. I didn’t dislike the dressing but it was just strange. I thought a vinaigrette would be better. The mustard didn’t, to me, complement the asparagus, or the cucumber. Again, I have mixed feelings on this recipe, but I wanted the asparagus to be the ‘star’ here and didn’t feel that was the case with the dressing.

I hate to say it, but I must agree with the one other reviewer who commented that no one would touch it. No one in my house would either. And we are very into bold tastes & varieties in flavor. Something about this was just off putting. Will try it again with a different dressing. It was way way way too mustardy and somehow bitter. Very unpleasant. 🙁 We were very disappointed as we were excited about the reviews & look of this dish. Hopefully next time, with different dressing, will help redeem the idea of the dish.

I’ve made this recipe twice. The first time was with left over rice from Chinese takeout and I liked the texture of that rice with the dressing. I prefer it with rice vinegar for a sweetness that goes nicely with the asparagus. My husband and I both love it. A great picnic food.