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

Nutrition Info

Makes:Serving size: 1 cup

Calories

212

Fat

4 g

Carbohydrates

42 g

Fiber

3 g

Protein

4 g

Sodium

74 mg

Phosphorus

79 mg

Potassium

206 mg

Instructions

1. Combine chilled rice, apple, celery, and sunflower seeds in a large bowl.

2. In a small bowl, stir together remaining ingredients.

3. Pour over the rice mixture and toss gently to coat.

4. Serve immediately or cover and refrigerate for up to 24 hours.

 

Recipe developed by Katie D. Huff