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.
Recipe courtesy of EA Stewart
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Arugula Salad with Peaches, Sorghum, Almonds and Lemon-Honey Vinaigrette
Total:
10 min
Active:
10 min
Yield:
1 serving
Level:
Easy

Nutrition Info

Healthy
Total:
10 min
Active:
10 min
Yield:
1 serving
Level:
Easy

Nutrition Info

Healthy

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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