Arugula, Grape, and Sunflower Seed Salad

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

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

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.

Nutritional Information

Calories:

81 (34% from fat)

Fat:

3.1g (sat 0.3g,mono 0.5g,poly 2g)

Protein:

1.6g

Carbohydrate:

13.1g

Fiber:

1.2g

Cholesterol:

0.0mg

Iron:

0.7mg

Sodium:

124mg

Calcium:

47mg