Brown Rice and Apple Salad with Toasted Walnuts

Diced cooked chicken makes a nice addition to this salad. Add about 1-1/2 cups chicken, and if needed, splash with additional NAKANO Seasoned Rice Vinegar to boost flavor.


1/4 cup NAKANO Seasoned Rice Vinegar Original
2 Tbsp. vegetable oil
2 tsp. Dijon mustard
1/2 tsp. salt
Zest of one lemon (optional)
1 large gala, cameo or red delicious apple, diced (about 2 cups)
4 cups cooked, chilled brown rice
1/2 cup coarsely chopped toasted walnuts
1/4 cup currants
1/4 cup diced red onion


In a medium bowl, whisk together seasoned rice vinegar, oil, mustard, salt, and if desired, lemon zest. Dice apple and stir into dressing to prevent browning. 

In a large bowl, combine rice, walnuts, currants and onions. Spoon half the apples and dressing over rice; mix well. Stir in remaining apples and dressing. If desired, sprinkle with additional seasoned rice vinegar to taste. Serve salad on butter lettuce leaves, if desired. 

Makes 4 to 6 servings.


Per serving (chicken not included): 300 calories, 5g protein, 45g carb, 5g fiber, 13g fat (1.5g sat. fat), 0mg cholesterol, 440mg sodium

Brown Rice and Apple Salad with Toasted Walnuts
product logo