Arugula, Grape, and Sunflower Seed Salad
Adapted from Cooking Light, May 2008
|3 Tbsp. red wine vinegar|
|1 tsp. honey|
|1 tsp. NOW Real Food® Maple Syrup*|
|1/2 tsp. stone ground mustard|
|2 tsp. grape seed oil|
|7 cups loosely packed baby arugula|
|2 cups red grapes, halved|
|2 Tbsp. NOW Real Food® Sunflower Seeds*|
|1 tsp. chopped fresh thyme|
|1/4 tsp. salt|
|1/4 tsp. freshly ground black pepper|
- Combine vinegar, honey, maple syrup, and mustard in a small bowl.
- Gradually add oil, stirring with a whisk.
- 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 per serving (about 1 cup):
Fat: 3.1 g
Protein: 1.6 g
Carbohydrate: 13.1 g
Fiber: 1.2 g
Cholesterol: 0 mg
Sodium: 124 mg
*NOW items available at your local health food store
Rate This Recipe