Yields:
6 Servings
Difficulty: Medium
I enjoy using lots of fresh summer vegetables in my salads. This week I’m making a Summer Rice Salad chock full of Jersey fresh vegetables like asparagus, tomatoes, zucchini and carrots. Asparagus and tomatoes are favorites in my house. Asparagus and tomatoes both have Vitamins A & C and asparagus also has Vitamin K and folate. I’ve made a homemade Raspberry Vinaigrette dressing for this dish for a light, fruity taste. I’ve poached most of the vegetables to give them a tender texture. Try this salad at your next picnic and surprise your guests with it’s unique flavor and rainbow colors.
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Ingredients
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Instructions
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Cut up asparagus and zucchini. Cook in the microwave with 1/2 cup water for 4 minutes. After cooking immediately drain and drop vegetables into an ice water bath in your sink. Just dunk them in a large bowl with some water and ice. Drain vegetables and set aside to cool. Cut up tomatoes, onion, and carrots and place into large bowl. Add asparagus and zucchini to bowl. Open can of kidney beans and rinse in colander under cool running water, add to bowl. Tear up mint leaves and sprinkle into bowl.
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Make rice by placing rice, water, butter and salt & pepper in microwave safe bowl. Microwave on high for 7 minutes. Remove lid and let cool to room temperature. Prepare dressing by whisking together vegetable oil, raspberry vinegar, honey and squeeze 1/2 of a lemon into dressing. Blend thoroughly. Toss rice, vegetables and as much dressing as you like together. Garnish with goat cheese and serve chilled.
