Asparagus, Pistachio, & Mint Salad with Lemon Vinaigrette

By tammy1365

Ingredients

• 1 Zest and juice of 1 lemon
• 1 1 1 cup rice wine vinegar
• 2 2 2 teaspoons Dijon mustard
• 3 3 3 teaspoons honey
• 1 1 1 teaspoon fine sea salt
• 1/2 1/2 1/2 teaspoon pepper
• 1/4 1/4 1/4 cup extra-virgin olive oil
• 2 2 2 pounds asparagus
• 3 3 3 cups cooked brown rice
• 1/2 1/2 1/2 cup salted pistachios, shelled
• 1/3 1/3 1/3 cup thinly sliced green onions
• 1 1 1 cup packed fresh mint leaves, finely sliced

Details

Adapted from ourstate.com

Preparation

Step 1

For vinaigrette: Whisk together zest and juice of 1 lemon, rice wine vinegar, Dijon mustard, honey, salt, and pepper. Slowly add the olive oil, whisking constantly. Set aside.

Trim 3 to 4 inches off the ends of the asparagus. Cut spears into 1-inch pieces, leaving the tips intact. Bring a large saucepan of salted water to a boil. Cook asparagus for 2 to 3 minutes, or just until crisp-tender. Remove from heat and strain into colander. Cover asparagus with ice to stop cooking process.

Once asparagus has cooled, add to a large bowl and combine with 3 cups cooked brown rice. Pour vinaigrette over rice and asparagus mixture and toss. Add pistachios, green onions, and fresh mint leaves. Add additional salt to taste. Serve at room temperature.