Side view of arugula and rice salad in a blue bowl.

Arugula and Rice Salad

  • Servings
    2

Ingredients

Rice & Arugula Salad:

  • ½ cup U.S.-grown black rice, cooked
  • 1 cup U.S.-grown basmati, cooked
  • 4 cups baby arugula, washed
  • ¼ cup basil, chopped
  • ½ cup almond slices, toasted
  • 3 tablespoons sour cherries, dried and chopped
  • ⅓ cup Feta cheese, crumbled
  • 1 teaspoon lemon zest curls

Lemon Dressing:

  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple Syrup
  • 1 garlic clove
  • ½ teaspoon salt, kosher
  • Pinch black pepper, ground
  • ¼ cup olive oil

Directions

  • Cook black rice and basmati rice according to package directions, cool and reserve for later use.
  • Combine all lemon dressing ingredients except oil in blender.  With blender running, drizzle in oil to emulsify.  Set dressing aside. 
  • Combine remaining salad ingredients in large mixing bowl.  Add lemon dressing to preference.
  • Garnish with fresh lemon zest curls.