Brown Rice Salad with Apples

Excellent salad.  I use instant brown rice though.  Tastes good and less time.

Easy to make. My husband and I love it.

First time making it and I forgot the green onions! But it is still very very good. Great for healthy lunches at work. Make ahead on a Sunday and the recipe is good for 3 decent size lunches. I’m a fan!

I have been making this recipe for close to 8 years and I still love it. It makes for an amazing brown bag lunch – healthy, satisfying and really flavorful. Better than anything my local market or deli can produce. The recipe yields a lot, so I halve the ingredients unless my girls are visiting. Today I added a small can of Black Beans and Chickpeas (no chicken and even with that twist, it’s awesome.

Delicious! I disagree with the reviewer who thought this needed mayo. Use a good quality evoo instead. I used toasted almonds instead of walnuts, smoked turkey instead of chicken, a pink lady apple, and added some chopped dried cherries, per another reviewer’s suggestion, all because that’s what I had on hand. I love the addition of the smokey flavor & the sweetness of the cherries along with the other ingredients. I didn’t expect to like this as much as I did. I’m eating seconds as I write this.

I was looking for a quick recipe for a church pot luck with all the ingredients I had on hand. I also needed something gluten free as I’m intolerant. This was really simple to make, but I couldn’t help but feel like it needed mayo. I combined the apple cider vinegar and lemon juice with three tablespoons of mayo, then poured the dressing over the rest of the ingredients. I left out the olive oil as it was not necessary with the mayo. I also tossed in craisins to give it that Waldorf Salad feel, but raisins would work, too. I used almonds instead of walnuts, only because it was what was in my pantry. Just took a taste before it went into the fridge to chill. Marvelous! This would make a great, quick, easy to make meal after a long day at work, and left overs to take for lunch is icing on the cake!

Loooove this chicken salad. Great when you need something quick, but still don’t want to sacrifice flavor or health. My own spin: though I love red peppers, don’t think it does much for this salad, use two braeburn apples and Lundberg brown and wild rice blend. Fantastic! Thank you, Tyler!

The best feature about this salad is how sturdy it is. I roast chickens frequently, and then with the left overs I sometimes make this salad and divvy it up into lunch containers for the week. Stays tasty for days, and it doesn’t break down. The apple cider vinegar and apples really give it a bump up in flavor. I have made it several times, and I’ll continue to make it again and again. Great salad!

Loved this recipe. Of course, I tweeked it a little. I put the lemon directly on the apples to keep them from turning brown. Also, used pistachios instead of walnuts – extra yummy and different! Best change: used Paul Newman’s Light Balsamic Vinegarette Dressing. Shredded cheddar cheese is great with nuts, too. Good summar salad, no mayo to turn bad in the heat.

Reminded me of the salads my mom used to make. Lots of different components to make a salad seem more like a meal.
Loved the combination of flavors and textures! Used green pepper in place of the red pepper because that’s what I had on hand. Next time I’ll use the red only for a milder taste and a nice color variation.
Thanks Tyler!