Minute® Rice’s Spring Vegetable Rice Salad
2 cups Minute® White Rice, uncooked
1 cup cherry tomatoes, halved
1 cup cut-up asparagus spears (1 inch long), cooked, cooled
1 cup Victoria’s Garden Grown Red Bell Vinaigrette dressing
1 Tbsp dijon mustard
1 Tbsp chopped fresh parsley
1 Tbsp grated lemon peel
1 Tbsp lemon juice
(1.) Prepare rice according to package directions. Toss rice with tomatoes and asparagus in medium bowl.
(2.) Mix remaining ingredients until well blended. Add to rice mixture; toss to coat.
(3.) Serve immediately, or cover and refrigerate until ready to serve.
(4.) 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.
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