Arugula and Brown Rice Salad

Contributed By: Parker


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 crumbled feta cheese
3/4 cup loosely packed basil leaves, torn
1/2 cup dried cherries or cranberries
1/4 cup olive oil
1/4 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper


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.

Helpful Hints:

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