Crisp Orchard Rice Salad

Ingredients

• cooked brown rice, cooled3 cups
• apple, diced small1 large
• cucumber, diced1
• celery, thinly sliced2 stalks
• green onions, sliced3
• fresh dill, chopped2 tbsp
• sunflower seeds1/3 cup
• plain yogurt1/3 cup
• apple cider vinegar2 tbsp
• olive oil2 tbsp
• poppy seeds1 tsp
• honey1 tsp

Method

1. 1In a large bowl, combine the rice, apple, cucumber, celery, green onions, dill, and sunflower seeds.
2. 2In a small bowl, whisk together yogurt, vinegar, olive oil, poppy seeds, honey, and a pinch of salt.
3. 3Pour the dressing over the salad and toss gently until evenly coated.
4. 4Taste and add more salt or vinegar if needed.
5. 5Chill for 10 minutes if time allows so the flavors meld.
6. 6Serve cold or at room temperature as a light lunch or side dish.

Tips

• Cool the rice fully before mixing so the salad stays fluffy, not sticky.
• Dice the apple last to keep it crisp and pale.
• If packing for later, keep a little dressing aside and mix it in just before eating.

Nutrition