Rating: 4 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 5
  • 5 star values: 5

Grapes add polyphenol antioxidants, while the seeds and oil deliver vitamin E.

Maureen Callahan
Recipe by Cooking Light May 2008

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr, Hayden Patton

Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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

Nutrition Facts

81 calories; calories from fat 34%; fat 3.1g; saturated fat 0.3g; mono fat 0.5g; poly fat 2g; protein 1.6g; carbohydrates 13.1g; fiber 1.2g; cholesterol 0mg; iron 0.7mg; sodium 124mg; calcium 47mg.
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