Apple Rice Salad
Enjoy this filling, low-sodium salad for lunch, or for picnics on a nice spring day.
Serving size
1 cup
Makes
4
Ingredients
2 cups cooked rice (any kind), chilled
2 cups apple, chopped (about 2 medium)
½ cup celery, thinly sliced
2 tablespoons unsalted sunflower seeds, shelled
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons honey
2 teaspoons brown or dijon mustard
2 teaspoons orange peel, finely shredded
1 clove of garlic, minced
Instructions
- Combine chilled rice, apple, celery, and sunflower seeds in a large bowl.
- In a small bowl, stir together remaining ingredients.
- Pour over the rice mixture and toss gently to coat.
- Serve immediately or cover and refrigerate for up to 24 hours.
Recipe developed by Katie D. Huff