Grilled Peach, Rice & Arugula Salad

Lunch

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.

Average Rating: 5

TOTAL TIME: Prep/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

Instructions

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

Nutrition Facts

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