Arugula & Brown Rice Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. —Mindy Oswalt, Winnetka, California
Ingredients
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1 package (8.8 ounces) ready-to-serve brown rice
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7 cups fresh arugula or baby spinach (about 5 ounces)
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 cup crumbled feta cheese
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3/4 cup loosely packed basil leaves, torn
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1/2 cup dried cherries or cranberries
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DRESSING:
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1/4 cup olive oil
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1/4 teaspoon grated lemon zest
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2 tablespoons lemon juice
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
Heat rice according to package directions. Transfer to a large bowl; cool slightly.
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2.
Stir arugula, beans, cheese, basil and cherries into rice. In a small bowl, whisk dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts
2 cups: 473 calories, 22g fat (5g saturated fat), 15mg cholesterol, 574mg sodium, 53g carbohydrate (17g sugars, 7g fiber), 13g protein.
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