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Arugula, Grape, and Sunflower Seed Salad

Cooking Light

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

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Worthy of a Special Occasion

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
Maureen Callahan, Cooking Light, MAY 2008