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.

Serving size

1 cup

Makes

4 servings

Ingredients

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

Nutrition Info

Makes: 4 servings  Serving size: 1 cup

Calories

246

Fat

6 g

Saturated Fat

<1 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrates

46 g

Sugar

<1 g

Fiber

3 g

Protein

4 g

Sodium

73 mg

Calcium

21 mg

Phosphorus

96 mg

Potassium

209 mg

Instructions

  1. Combine chilled rice, apple, celery, and sunflower seeds in a large bowl.
  2. In a small bowl, whisk remaining ingredients vigorously to combine well.
  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