Arugula and Rice Salad

Eating healthy has never been so easy thanks to this Arugula and Rice Salad. Make one big batch with ingredients like U.S.-grown black rice, baby arugula, basil, sour cherries and Feta cheese on Sunday, and you’re already off to better eating for the week.

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

Makes 6 servings


Rice and Arugua 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


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