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 $
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. 1. Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
2. 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.

Arugula with Peaches and Goat Cheese - Dr Axe

Ingredients
Salad:

• 1 tbsp. Honey
• 1 tbsp. Balsamic Vinegar
• 2 Peaches, cut into wedges
• 1 lb Baby Arugula, rinsed
• 1 Shallot, sliced thin
• 1 cup Sliced Almonds, toasted
• 1 bunch Purple Basil, cut into thin strips
• 4 ounces Goat Cheese, crumbled

Dressing:

• Third cup Yogurt
• half tsp. Fresh Lemon Juice
• 1 tsp. Dijon Mustard
• 2 tsp. honey
• 2 tbsp. plus 2 tsp. balsamic vinegar
• third cup extra virgin Olive Oil
• Salt and Pepper to Taste

Directions
Salad:

1. In a medium mixing bowl, combine 1 tbsp. honey and vinegar; add peaches and coat.
2. In large pan, sear peaches over medium heat for about 2 1/2 mins per side or until peaches are carmelized. remove and let cool.
3. In a large bowl, toss together peaches, arugula, shallot, almonds, basil and 1/2 cup of the dressing.
4. Serve with 1 oz Goat Cheese on top

Arugula Raspberry Salad – Elana’s Pantry

Ingredients

• 3-4 cups arugula
• 1 pint raspberries

Raspberry Vinaigrette

• ¼ cup apple cider vinegar
• ½ cup olive oil
• 2 tablespoons raspberry jam

Instructions

1. Place arugula and raspberries in a large bowl
2. To make vinaigrette, place vinegar in a Vitamix
3. Turn machine onto medium speed and drizzle in olive oil
4. Blend in raspberry fruit spread
5. Toss desired amount of dressing over arugula and raspberries
6. Refrigerate remaining dressing in a mason jar

Serve