Best 2 Arugula Salad With Peaches Sorghum Almonds And Lemon Honey Vinaigrette Recipes

Indulge in a delightful culinary creation that harmoniously blends the flavors of arugula, peaches, sorghum, almonds, and a zesty lemon-honey vinaigrette. This vibrant salad offers a symphony of textures and tastes, making it a refreshing and satisfying meal. The peppery arugula provides a sharp contrast to the sweet, juicy peaches, while the nutty sorghum and almonds add a satisfying crunch. Drizzled with a tangy and aromatic lemon-honey vinaigrette, this salad bursts with freshness and flavor. It's a perfect accompaniment to grilled chicken, fish, or tofu, or can be enjoyed as a light vegetarian main course. With its vibrant colors and irresistible taste, this arugula salad is sure to impress your taste buds and become a favorite.

In this article, you'll find not only the recipe for this delightful arugula salad but also variations that cater to different dietary preferences and tastes. Explore the gluten-free and vegan versions of the salad, ensuring that everyone can enjoy this delicious dish. Additionally, discover a refreshing peach salsa recipe that complements grilled meats and fish, adding a burst of sweetness and acidity. And for those seeking a sweet treat, indulge in a delectable sorghum cake recipe, a moist and flavorful dessert that showcases the unique taste of sorghum flour. With its detailed instructions and helpful tips, this article provides everything you need to create a memorable and satisfying culinary experience.

Let's cook with our recipes!

EASY ARUGULA SALAD

Easy Arugula Salad image

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

Provided by KELLID26

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

Steps:

In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
Divide salad onto plates, and top with slices of avocado.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g

ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL

Arugula Salad With Peaches, Goat Cheese and Basil image

This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don't need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can't find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.

Provided by Lidey Heuck

Categories brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup pine nuts
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar or white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 to 5 ounces baby arugula
2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
1/2 cup julienned fresh basil leaves
2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste

Steps:

In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.

Tips:

Choose ripe and flavorful peaches. Look for peaches that are slightly soft to the touch and have a sweet aroma. Avoid peaches that are too hard or have bruises or blemishes.
Use fresh arugula. Arugula is a delicate green that can be easily bruised. Be sure to handle it gently and use it as soon as possible after purchasing.
Toast the sorghum. Toasting the sorghum adds a nutty flavor and helps to bring out its natural sweetness. Be sure to watch it closely to prevent it from burning.
Make the vinaigrette ahead of time. The vinaigrette can be made up to 2 days in advance. This will allow the flavors to meld and develop.
Serve the salad immediately. Arugula salad is best served immediately after it is made. This will prevent the arugula from wilting and the peaches from oxidizing.

Conclusion:

This arugula salad with peaches, sorghum, almonds, and lemon-honey vinaigrette is a delicious and refreshing summer dish. It is packed with flavor and nutrients, and it is sure to please everyone at your table. The combination of sweet peaches, nutty sorghum, crunchy almonds, and tangy vinaigrette is simply irresistible. This salad is also very easy to make, and it can be on the table in less than 30 minutes. So next time you are looking for a light and healthy summer meal, give this arugula salad a try.