Spring Rice Salad | Coop

Ingredients

• 4 C Ralston Basmati Rice, cooked and cooled
• 3 ½ Tbsp. bulk olive oil, divided
• 1 bunch organic asparagus
• 8 oz. mushrooms of choice, sliced (we used Oyster and Chestnut)
• 1 bunch organic greens of choice, or radish topped, washed well and dried
• 3-4 organic radishes, sliced
• ½ jar Mediterranean Organic Fire Roasted Red Peppers, patted dry and diced
• 1 ½ C Woodstock green peas, thawed
• 1-2 organic shallots, minced
• 2-3 cloves organic garlic, minced
• ¼ C organic flat leaf parsley, minced
• ¼ C organic dill, minced
• 2 Tbsp. organic lemon juice
• 1 Tbsp. Woodstock Dijon Mustard
• Salt and pepper to taste
• Pinch of red pepper flakes
• 1/3 C bulk olive oil