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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 34%
  • Fat: 3.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 2g
  • Protein: 1.6g
  • Carbohydrate: 13.1g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 124mg
  • Calcium: 47mg

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. 1. Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
  2. 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.
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