Spring is here and so are the flavors. This light and fresh dish is perfectly paired for a quick weeknight side dish.

 How It’s Made:

Cook rice according to package’s instructions.

Cut ends of asparagus and then cut again in half.

Cook asparagus and snap peas in pan to get a light browning on them.

Mix the rice and vegetables together in a bowl with cranberries, pecans, and dressing.

Serves 4

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