Spring Vegetable and Rice Salad

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5 from 1 vote

Spring Vegetable and Rice Salad

Whatever rice you like, whatever spring vegetables you have on hand add up to a perfect light rice salad.

Prep Time20

Cook Time20

Total Time40

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: People

Author: Katie Workman

Cost: $10

Ingredients

1 cup sugar snap peas , de-stringed and halved crosswise
1 cup asparagus , trimmed, and cut into 1/2-inch pieces
2 cups cooked rice
½ cup diced cooked golden beets (see Note)
½ cup minced scallions , white and green parts

For the Dressing:

¼ cup mayonnaise
2 tablespoon olive oil
1 tablespoon honey
1 tablespoon lemon juice
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper to taste

Instructions

Bring a medium pot of water to a boil. Salt generously with kosher salt, and return to a boil. While the water is coming to a boil, fill a medium bowl with ice water and keep it nearby.
Add the sugar snap peas and asparagus and cook for 2 minutes, then drain and immediately plunge the drained vegetables into the cold water to stop the cooking. Let sit in the cold water for 2 minutes, then drain again.
While the vegetables are in the water bath, in a large bowl combine the mayonnaise, olive oil, honey, lemon juice, mustard, and salt and pepper.
Add the cooled blanched vegetables, rice, beets and scallions and toss to combine. Serve at room temperature.

Notes

To cook beets, click here, or…you can cheat. Cooked beets, even golden or yellow beets, are available in the supermarket, canned or freshly cooked usually within the produce section. I’m partial to Melissa’s steamed beets, which some in red and golden colors, and can be kept in the fridge for months til you are in a beet mood. The chunks are larger than I prefer for this salad, so I just cut them in half or into smaller pieces, which takes all of 2 minutes.

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