Spring Rice and Veggie Salad

This is very different from your typical mac salad ! Instead of pasta, this recipe uses rice and adds some nice fresh Spring veggies. What a great dish to serve at your next barbecue !

Spring Rice and Veggie Salad
Spring Rice and Veggie Salad

8 servings
150 calories per serving

4 c cooked minute rice (white or brown) – after cooking , cool to room temperature
1 c halved grape tomatoes
1 c fresh asparagus spears (cut into 1 inch pieces), boiled 3 minutes then rinsed in cold water
3/4 cup light mayo
1 T Dijon mustard
1 T chopped parsley
Juice of one lemon
Grated zest of one lemon
Salt and pepper to taste

Mix all ingredients well and serve. (you could also chill this and then serve – but I like it best room temperature)

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