Arugula & Brown Rice Salad

  Lunch

When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I'm always sharing the recipe.

Arugula & Brown Rice Salad

Average Rating: 4.5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.

Ingredients

  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 7 cups fresh arugula or baby spinach (about 5 ounces)
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup (4 ounces) crumbled feta cheese
  • 3/4 cup loosely packed basil leaves, torn
  • 1/2 cup dried cherries or cranberries

  • DRESSING:
  • 1/4 cup olive oil
  • 1/4 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • 1. Heat rice according to package directions. Transfer to a large bowl; cool slightly.
  • 2. Stir arugula, beans, cheese, basil and cherries into rice. In a small bowl, whisk dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts

2 cups: 473 calories, 22g fat (5g saturated fat), 15mg cholesterol, 574mg sodium, 53g carbohydrate (17g sugars, 7g fiber), 13g protein.

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