Asparagus Spinach Rice Salad

Asparagus Spinach Rice Salad
2 cups cooked whole grain rice
1 medium zucchini, halved lengthwise, then sliced
1/2 lv asparagus, trimmed, blanched*, and cut into 1 1/2-inch pieces
1 cup baby spinach, finely chopped
1/2 cup parsley, finely chopped
juice of 1 large lemon
1 tbs extra-virgin olive oil
1 tbs water
freshly ground black pepper to taste
Combine rice, sliced zucchini, asparagus pieces, spinach, and parsley in a large salad bowl.

With a small whisk, combine lemon juice, oil and water. Season with pepper. Drizzle over rice salad.

Toss gently. Serves 6-8