This arugula as well as peach salad is similar to summer sunshine upon a plate! Sweet, luscious peaches have been a star of a show. Nutty tasting as well as fiber-rich whole-grain sorghum, nutrient-packed piquant arugula, as well as full of health fats from a flavorful Marcona almonds, as well as a light drizzle of Lemon-Honey Vinaigrette, round out a expel of elementary mixture in this light, yet satisfying, seasonal salad.If youve baked a whole-grain sorghum forward of time, this plate can be assembled in under 10 minutes, that means less time in a kitchen as well as some-more time relaxing upon a beach or wherever we similar to to chill in a summer. The recipe serves one, so provide yourself to a light as well as full of health summer lunch, or double, three times or quadruple a recipe as well as entice your best buds over to stick upon you.Arugula Salad with Peaches, Sorghum, Almonds as well as Lemon-Honey VinaigretteServes 1Ingredients:Lemon-Honey Vinaigrette:3 tablespoons neutral-tasting vegetable oil (e.g., high-oleic safflower oil)2 tablespoons fresh lemon extract (about 1/2 lemon)2 teaspoons honeySalt as well as pepper to tasteSalad:2 cups baby arugula1/2 crater comfortable baked whole-grain sorghum1 peach, sliced into wedges1/4 crater salted/seasoned Marcona almonds2 tablespoons Lemon-Honey VinaigretteDirections:Make a vinaigrette: Combine a oil, lemon extract as well as sugar in a tiny jar, as well as shake well to combine. Add salt as well as pepper to taste, as well as set in reserve until ready to prepare a salad.To make a salad, place 2 cups of arugula upon a salad plate as well as top with a baked sorghum. Top with peach slices as well as sprinkle with Marcona almonds. Drizzle 2 tablespoons Lemon-Honey Vinaigrette upon top, or to taste.*Note: The sorghum can be baked a day or some-more forward of time as well as lightly warmed in a microwave prior to we prepare a salad. If we cant find whole-grain sorghum, feel free to use baked quinoa or your a one preferred baked whole grain.Per serving: Calories 480; Fat 31 g (Saturated 2 g); Cholesterol 0 mg; Sodium 275 mg; Carbohydrate 50 g; Fiber 6 g; Sugars 15 g; Protein 13 gEA Stewart, MBA, RD is a registered dietitian nutritionist specializing in wellness as well as GI nutrition. In addition, EA is a author ofThe Spicy RD, that features delicious gluten-free recipes made from healthy, seasonal ingredients.