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Apple Rice Salad

Lunch, Salads, Vegetarian, Low Phosphorus, Low Potassium, High Protein, Low Sodium


Based on 4-6 servings per recipe.

  • 2 cups Cooked rice (any kind), chilled
  • 2 cups (about 2 medium) Apple, chopped
  • 1/2 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 Garlic, minced


  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.

About This Recipe

A quick and filling low sodium salad.

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