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Salad dressings

Rice, asparagus and cucumber salad
Roasted potato salad
Roasted red pepper vinaigrette
Saffron rice salad
Squid salad
Technicolor bean salad
Tomato-corn pasta salad
Turkey and swiss salad
Turkey and chicken salad
Turkish cheese salad
Waldorf salad
Warm red cabbage, red onion and apple slaw
Watercress, endive salad with roasted pears and Roquefort
Wild rice and vegetable salad

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Serves: 6

1 3/4 cups water
1 cup long grain white rice
1 pound asparagus, trimmed, cut into 1-inch pieces
1 1/2 cups diced seedless cucumber
3 green onions

For dressing:
2 tablespoons Dijon mustard
1 teaspoon sugar
1 tablespoon white wine vinegar
1/2 teaspoon dry mustard
1/2 cup canola oil
1/4 cup chopped fresh dill

Wash rice under cold water. Drain and put in a saucepan with water. Cook rice over medium heat until water is absorbed and rice is tender. Fluff with fork and cool to room temperature.
Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse with cold water to cool; drain well.
Add asparagus, cucumber and green onions to rice.
In a mixing bowl, combine Dijon mustard, sugar, vinegar and dry mustard. Gradually mix in oil.
Add chopped dill.
Mix dressing into salad. Season with salt and pepper.

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