|3 tbsp||red wine vinegar|
|1 tsp||maple syrup|
|1/2 tsp||stone-ground mustard|
|2 tsp||grapeseed oil|
|7 cups||loosely packed baby arugula|
|2 cups||red grapes, halved|
|2 tbsp||toasted sunflower seed kernels|
|1 tsp||chopped fresh thyme|
|1/4 tsp||freshly ground black pepper|
Combine vinegar, honey, 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.
Yield: 6 servings (serving size: about 1 cup)
Calories 84; Fat 3 g (sat fat 0.3 g); Cholesterol 0 mg; Carbohydrate 13 g; Sodium 124 mg; Protein 1.5 g; Fibre 1.2 g