Apple Rice Salad
Apple rice salad with brown rice, celery, raisins and walnuts in a lemon dressing. A fresh, low-salt lunch or side for a kidney-friendly diet.
Ingredients
serves 1
- 1/2 cup cooked brown rice, cooled
- 1/2 apple, diced
- 1 tbsp chopped celery
- 1 tbsp raisins
- 1 tbsp chopped walnuts
- 1 tsp olive oil
- 1 tsp lemon juice
- Pinch of black pepper
serves 2
- 1 cup cooked brown rice, cooled
- 1 apple, diced
- 2 tbsp chopped celery
- 2 tbsp raisins
- 2 tbsp chopped walnuts
- 2 tsp olive oil
- 2 tsp lemon juice
- Pinch of black pepper
serves 3
- 1 and 1/2 cups cooked brown rice, cooled
- 1 and 1/2 apples, diced
- 3 tbsp chopped celery
- 3 tbsp raisins
- 3 tbsp chopped walnuts
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Pinch of black pepper
Method
- In a bowl, combine cooked brown rice, diced apple, celery, raisins, and walnuts.
- In a small bowl, whisk together olive oil, lemon juice, and black pepper.
- Pour the dressing over the rice mixture and toss to combine.
- Serve chilled or at room temperature.
Nutrition Facts
per serving
Calories
180
Carbohydrates
27
g
Sugar
8
g
Protein
3
g
Fat
7
g
Salt
0.03
g
Potassium
150
mg
Phosphorus
70
mg
Low
Moderate
High
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