Name: Grilled Peach, Rice & Arugula Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 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

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Grilled Peach, Rice & Arugula Salad

10 min6 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

Ingredients

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

Instructions

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.