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Spring Vegetable-Rice Salad

Nutrition per serving    (USDA % daily values)
CAL
420
FAT
16%
CHOL
3%
SOD
13%

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Ingredients for 8 servings

4 cups cooked instant white rice

1 cup halved cherry tomatoes

1 cup cut-up fresh asparagus spears (1 inch), blanched

3/4 cup miracle whip Light Dressing

1 Tbsp. each GREY POUPON Savory Honey Mustard and chopped fresh parsley

Zest and juice from 1 lemon

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