Arugula, Grape, and Sunflower Seed Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Hayden Patton
Grapes add polyphenol antioxidants, while the seeds and oil deliver vitamin E.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 81
Caloriesfromfat 34 %
Fat 3.1 g
Satfat 0.3 g
Monofat 0.5 g
Polyfat 2 g
Protein 1.6 g
Carbohydrate 13.1 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 124 mg
Calcium 47 mg

Ingredients

3 tablespoons red wine vinegar
1 teaspoon honey
1 teaspoon maple syrup
1/2 teaspoon stone-ground mustard
2 teaspoons grapeseed oil
7 cups loosely packed baby arugula
2 cups red grapes, halved
2 tablespoons toasted sunflower seed kernels
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.

2. Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently to coat.

Note:

Maureen Callahan,

May 2008