Arugula Salad with Peaches, Sorghum, Almonds and Lemon-Honey Vinaigrette

With juicy peaches, nutrient-packed peppery arugula, fiber-rich whole-grain sorghum and flavorful Marcona almonds, this salad is like summer sunshine on a plate.
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Photo by: EA Stewart ©2016, Television Food Network, G. P. All Rights Reserved.

EA Stewart, 2016, Television Food Network, G. P. All Rights Reserved.

This arugula and peach salad is like summer sunshine on a plate! Sweet, juicy peaches are the star of the show. Nutty tasting and fiber-rich whole-grain sorghum, nutrient-packed peppery arugula, and healthy fats from the flavorful Marcona almonds, plus a light drizzle of Lemon-Honey Vinaigrette, round out the cast of simple ingredients in this light, yet satisfying, seasonal salad.

If you’ve cooked the whole-grain sorghum ahead of time, this dish can be assembled in under 10 minutes, which means less time in the kitchen and more time relaxing on the beach — or wherever you like to chill in the summer. The recipe serves one, so treat yourself to a light and healthy summer lunch, or double, triple or quadruple the recipe and invite your best buds over to join you.

Arugula Salad with Peaches, Sorghum, Almonds and Lemon-Honey Vinaigrette

Serves 1
Ingredients:
Lemon-Honey Vinaigrette:

3 tablespoons neutral-tasting vegetable oil (e.g., high-oleic safflower oil)

2 tablespoons fresh lemon juice (about 1/2 lemon)
2 teaspoons honey
Salt and pepper to taste
Salad:
2 cups baby arugula
1/2 cup warm cooked whole-grain sorghum*
1 peach, sliced into wedges
1/4 cup salted/seasoned Marcona almonds*
2 tablespoons Lemon-Honey Vinaigrette
Directions:

Make the vinaigrette: Combine the oil, lemon juice and honey in a small jar, and shake well to combine. Add salt and pepper to taste, and set aside until ready to prepare the salad.

To make the salad, place 2 cups of arugula on a salad plate and top with the cooked sorghum. Top with peach slices and sprinkle with Marcona almonds. Drizzle 2 tablespoons Lemon-Honey Vinaigrette on top, or to taste.

*Note: The sorghum can be cooked a day or more ahead of time and lightly warmed in the microwave before you prepare the salad. If you can’t find whole-grain sorghum, feel free to use cooked quinoa or your favorite cooked whole grain.

Per serving: Calories 480; Fat 31 g (Saturated 2 g); Cholesterol 0 mg; Sodium 275 mg; Carbohydrate 50 g; Fiber 6 g; Sugars 15 g; Protein 13 g

EA Stewart, MBA, RD is a registered dietitian nutritionist specializing in wellness and GI nutrition. In addition, EA is the creator of  The Spicy RD , which features delicious gluten-free recipes made from healthy, seasonal ingredients.

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