Tuesday, July 6, 2010
I was so excited to make this salad . I had cut it out awhile ago but never seemed to get around to making it. Well, last week the stars were aligned, because we got a beautiful bunch of arugula in the CSA and the Co-op was selling the most delicious red grapes.
Besides the greens and fruit, another great thing about this salad is the toasted sunflower seeds that go on top! I'm always amazed at how something as simple as toasting seems to completely transform seeds and nuts. You don't even need to buy the salted variety, just buy them raw in the bulk section and toast them up yourself.
According to the CSA newsletter, arugula will last several days if you trim the ends and put it in a vase of water on your kitchen counter, just like a bouquet of flowers. I liked this tip a lot, because as soon as I put that vase of greens up on the windowsill it really brightened up the kitchen! I did this with the cilantro we got last week too.
We had this as a big dinner salad, but you could also serve it as a smaller side salad.
Arugula, Grape, and Sunflower Seed Salad
adapted from Cooking Light - May 2008
makes 6 one cup servings
3 tablespoons red wine vinegar (I didn't have any so I used dry sherry)
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
To make the dressing, combine the vinegar, honey, syrup, and mustard in a small bowl. Gradually whisk in the oil.
In a large bowl, combine the arugula, grapes, seeds, and thyme. Drizzle the dressing over the arugula. Sprinkle with salt and pepper and toss gently to coat.