Grilled Peach, Rice & Arugula


Why recepie famous for?

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"


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


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
For dressing, whisk together first six ingredients.
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.
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.

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