Cold Rice Salad
This simple salad pairs leftover rice with sumptuous spring asparagus, fresh thyme, and chopped ham for a light, refreshing dish.
Ingredients
Dressing:
2 Tbsp. balsamic vinegar
1 Tbsp. chopped fresh thyme
1 tsp. minced garlic, pressed to a paste with the flat of a knife
1/2 tsp. Dijon mustard
Salt and pepper
1/3 cup extra-virgin olive oil
Salad:
3 cups cooked basmati, jasmine or long-grain white rice
1/2 lb. thick-stemmed asparagus, chopped on the diagonal and briefly blanched
1 heaping cup diced lean ham (about 1/3 lb.)
3 Tbsp. chopped green onions
Directions
For the dressing:
Combine vinegar, thyme, garlic and mustard plus salt and pepper to taste in a bowl. Slowly add olive oil while constantly whisking the mixture.
For the salad:
If the rice is cold, sprinkle a little water over it and microwave it 35 seconds (this will warm it up enough to readily absorb the dressing). Toss rice with about two-thirds of the dressing. Gently stir in asparagus, ham and green onions. Add salt, pepper and more dressing as needed and toss gently once more. Serve at room temperature.
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