This is a very pretty salad. So easy to make and so refreshing and wonderful during warm days when you don't want anything heavy or need something to go with grilled meats. A great way to use leftover rice. Try it out.
Ingredients:
4 cups cooked long grain rice
1 cup cherry tomatoes (halved)
1 cup blanched asparagus spears (cooled)
3/4 cup Miracle Whip salad dressing
1 tblsp Dijon mustard
Juice of 1 lemon
1 tblsp fresh parsley (chopped)
Salt and pepper to taste
In a small bowl, add salad dressing, mustard, lemon juice and parley; mix well. In a large bowl, gently mix tomatoes, rice and asparagus. Add the dressing mixture and stir gently until evenly coated. Season with salt and pepper to taste. Cover with platic wrap and store in your refrigerator for 30 minutes or until ready to serve.
Note: if you are watching your glycemic index, use basmati rice. Basmati rice works great with this salad.
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