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Ingredients

• 400ml (14 fl oz) water
• 200g (7 oz) long-grain white rice
• 500g (1 lb) thin asparagus spears, trimmed and cut into 3cm pieces
• 1/2 large cucumber - peeled, seeds removed and chopped
• 3 spring onions, chopped
• 2 tablespoons Dijon mustard
• 1 tablespoon caster sugar
• 1 tablespoon white wine vinegar
• 1/2 teaspoon mustard powder
• 2 1/2 tablespoons vegetable oil
• small bunch fresh dill, chopped
• salt and freshly ground black pepper, to taste
• 4 heads gem lettuce

Description

Cooked Asparagus, Diced Cucumber And Spring Onion Are Folded Into Long-grain Rice And Chilled. Toss With Mustard Vinaigrette When Ready To Serve. A Cool Spring Or Summer Salad Chock-a-block With Green Veg.

All Recipes UK