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Apple Rice Salad

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


Based on 4 servings per recipe.

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • 2 teaspoons brown or dijon mustard
  • 1 tablespoon orange peel, finely shredded
  • 1/4 teaspoon garlic powder
  • 2 cups cooked rice (any kind), chilled
  • 2 cups (about 2 medium) apples, chopped
  • 1 cup celery, thinly sliced
  • 2 tablespoons unsalted sunflower seeds, shelled


  1. In a small bowl, combine the vinegar, olive oil, honey, mustard, orange peel, and garlic powder. Mix well and set aside.
  2. In a large bowl, combine rice, apples, celery, and sunflower seeds. Toss until well mixed.
  3. Drizzle the dressing over the rice salad mixture and toss until salad is well coated.
  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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