Since I had nearly all of the ingredients, I made this salad tonight (although I subbed in olive oil for grapeseed oil and used dried thyme instead of fresh). I added 1 TBSP of oil to the dressing, because 2 tsp didn't seem like enough. The dressing was really, really tangy/acidic. Overall, I thought this salad was tasty, and that the sweet grapes went well with the tangy/acidic dressing and the thyme was a nice addition. I served it with steak. I'd make it again, but only if I happened to have all of the ingredients in stock. I would not go out of my way for this salad.
My family and I enjoyed the combination of the arugula, grapes, and sunflower seeds. The dressing, however, was another story. It had way too much vinegar! We're used to Cooking Light salad dressings, so heavy on the vinegar and light on the dressing isn't new to us. Still, this dressing was practially inedible. If I make this salad again, I'll reduce the vinegar at least by half.
I used Herb Salad Mix instead of Arugula and thought this was very tasty. I like the idea of adding a little feta or goat cheese. May try that next time (and there will be a next time). Very easy too. Not a lot of chopping like a lot of other salad recipes.
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