Apple Rice Salad
Enjoy this filling, low-sodium salad for lunch, or for picnics on a nice spring day. This dish tastes even better the next day when flavors have had a chance to marry.
2 cups cooked rice (short grain, white), chilled
2 cups (1 medium sweet-tart and 1 medium tart) apple, chopped
½ cup celery, thinly sliced
2 tablespoons unsalted sunflower seeds, shelled
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons orange peel, finely shredded
1 clove of garlic, minced
- Combine chilled rice, apple, celery, and sunflower seeds in a large bowl.
- In a small bowl, whisk remaining ingredients vigorously to combine well.
- Pour over the rice mixture and toss gently to coat.
- Serve immediately or cover and refrigerate for up to 24 hours.