Light salad with antioxidant benefits
Ingredients
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[0] => Array
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[title] => vinegar, red wine
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[quantity] => 3.00
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[title_custom] => red wine vinegar
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[method] =>
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[title] => honey, clover
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[title] => oil, grapeseed
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[quantity] => 2.00
[measure] => teaspoons
[title_custom] => grapeseed oil
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[title] => arugula, raw
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[ingredientuuid] => 58d74037-dfa0-b3f4-2109-47ace084eb57
[quantity] => 7.00
[measure] => cups
[title_custom] => loosely packed baby arugula
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[method] =>
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[title] => grapes, red european type varieties, fresh
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[ingredientuuid] => 4bd41751-a6b2-5f54-65ce-0a267ecd01f9
[quantity] => 2.00
[measure] => cups
[title_custom] => red grapes,
[componentid] => 0
[method] => halved
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[title] => sunflower seed kernels, toasted
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[title_custom] => sunflower seed kernels
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[method] => toasted
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[title] => thyme, fresh
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[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
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[title] => salt, table
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[title] => pepper, black
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)
-
3 tablespoons red wine vinegar
-
1 tsp honey
-
1 tsp maple syrup
-
1/2 tsp stone-ground mustard
-
2 teaspoons grapeseed oil
-
7 cups loosely packed baby arugula
-
2 cups red grapes, halved
-
2 tablespoons sunflower seed kernels toasted
-
1 tsp fresh thyme chopped
-
1/4 tsp salt
-
1/4 tsp freshly ground black pepper
Recipe Method
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.