Apple Rice Salad - Kidney Kitchen
Apple Rice Salad Enjoy this filling, low-sodium salad for lunch, or for picnics on a nice spring day.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
- Refrigerator
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
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