Arugula, Grape, and Sunflower Salad - Cooking Light
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
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-
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.
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