Recipe courtesy of EA Stewart
Recipe courtesy of EA Stewart
Watch how to make this recipe.
Arugula Salad with Peaches, Sorghum, Almonds and Lemon-Honey Vinaigrette
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This arugula and peach salad is like summer sunshine on a plate! 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.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 31 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 275 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 6 grams
- Protein
- 13 grams
- Sugar
- 15 grams
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 31 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 275 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 6 grams
- Protein
- 13 grams
- Sugar
- 15 grams
Ingredients
Lemon-Honey Vinaigrette:
Salad:
Directions
- For the lemon-honey vinaigrette: Combine the oil, honey and lemon juice in a small jar, and shake well to combine. Add salt and pepper to taste, and set aside.
- For the salad: Put the 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. Serve immediately.
Cook’s 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.
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