Spring Rice Salad
Servings: 6 people
Ingredients
Salad:
- 1 cup mixed rice {gluten free} Cooked according to directions
- About 24 asparagus spears cut into 1/2" to 3/4” segments {roughly 2 cups chopped}
- 1 cup peas freshly shelled or frozen {about 5 ounces}
- 1 bunch chives finely chopped {about 2-3 tablespoons}
- 1 cup walnuts toasted and chopped
- 2 hard-boiled eggs chopped {[url href="https://ahealthylifeforme.com/perfect-hard-boiled-eggs/" title="Perfect Hard Boiled Eggs"]click here for how to boil eggs[/url]}
Dressing
- 1 garlic clove minced finely
- 1 generous pinch of kosher salt
- 1 lemon juice only
- 1/3 cup extra-virgin olive oil
Instructions
Salad:
- Cook rice according to directions.
- Add rice to serving bowl
- Return the saucepan to the heat with about 1/2” of water and bring up to a boil. Salt the water and stir in the asparagus and peas and cook for just about 1 minute, just long enough for them to brighten up and lose a bit of their bite.
- Drain and run under cold water to stop the cooking, and add to the rice.
- To the rice, asparagus, and peas add chives and 1/2 cup of the walnuts.
Dressing:
- Add the garlic, salt, lemon juice, and olive oil together and whisk to combine.
- Drizzle on 1/2 of the dressing and toss to coat. Taste and add more dressing to your liking.
- Before serving gently toss in additional walnuts and chopped egg.
- Serve and enjoy.