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 |
Ingredients
- 3 tablespoons neutral-tasting vegetable oil, such as high-oleic safflower oil
- 2 teaspoons honey
- 2 tablespoons fresh lemon juice (from about 1/2 lemon)
- Kosher salt and freshly ground black pepper
- 2 cups baby arugula
- 1/2 cup warm cooked whole-grain sorghum (see Cook’s Note)
- 1 peach, sliced into wedges
- 1/4 cup salted or seasoned Marcona almonds
Instructions
- 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.
Nutrition Facts
| 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 |