Grilled Peach, Rice & Arugula Salad Recipe

Grilled Peach, Rice & Arugula Salad  Recipe
Grilled Peach, Rice & Arugula Salad Recipe photo by Taste of Home
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Grilled Peach, Rice & Arugula Salad Recipe

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This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, Texas
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons canola oil
  • 2 tablespoons maple syrup
  • 1 tablespoon finely chopped shallot
  • 1/4 teaspoon cayenne pepper
  • SALAD:
  • 1 package (8.8 ounces) ready-to-serve long grain and wild rice
  • 2 medium peaches, quartered
  • 6 cups fresh arugula (about 4 ounces)
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup crumbled goat cheese

Directions

For dressing, whisk together first six ingredients.
Prepare rice according to package directions; cool slightly. Place peaches on an oiled grill rack over medium heat. Grill, covered, until lightly browned, 6-8 minutes, turning occasionally.
To serve, add bacon and 1/4 cup dressing to rice. Line a platter with arugula; top with rice mixture and peaches. Drizzle with remaining dressing; top with cheese. Yield: 6 servings.
Originally published as Grilled Peach, Rice & Arugula Salad in Simple & Delicious June/July 2017

Nutritional Facts

1 serving: 218 calories, 11g fat (3g saturated fat), 20mg cholesterol, 530mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 2 fat.

  • 3 tablespoons cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons canola oil
  • 2 tablespoons maple syrup
  • 1 tablespoon finely chopped shallot
  • 1/4 teaspoon cayenne pepper
  • SALAD:
  • 1 package (8.8 ounces) ready-to-serve long grain and wild rice
  • 2 medium peaches, quartered
  • 6 cups fresh arugula (about 4 ounces)
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup crumbled goat cheese
  1. For dressing, whisk together first six ingredients.
  2. Prepare rice according to package directions; cool slightly. Place peaches on an oiled grill rack over medium heat. Grill, covered, until lightly browned, 6-8 minutes, turning occasionally.
  3. To serve, add bacon and 1/4 cup dressing to rice. Line a platter with arugula; top with rice mixture and peaches. Drizzle with remaining dressing; top with cheese. Yield: 6 servings.
Originally published as Grilled Peach, Rice & Arugula Salad in Simple & Delicious June/July 2017

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