Grilled Peach, Rice & Arugula Salad

Total Time: Prep/Total Time: 30 min.´╝îMakes: 6 servings

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


  • 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 bacon strips, cooked and crumbled
  • 1/2 cup crumbled goat cheese


  1. For dressing, whisk together first 6 ingredients.
  2. Prepare rice according to package directions; cool slightly. Place peaches on a lightly 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.


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

See also  Sunny Peaches & Cream Pie

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