I love salads. The problem is that I quickly get bored with the same old thing. Apple and blue cheese. Cobb. Caesar. They are all good but I’ve eaten these salads a thousand times. The farmers markets here are turning out all kinds of fresh lettuce and greens for good salad making. This is a very simple recipe but it has a great balanced flavor.
I made this salad twice, once with toasted sunflower seeds and the next with pecans. Both are delicious so use whatever seeds or nuts you have around. Toasting them first helps provide more crunch and a nuttier flavor. The grapes provide good antioxidants.
Arugula, Grapes, and Pecan Salad
Adapted from Cooking Light May 2008
- 3 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon maple syrup
- ½ teaspoon stone-ground mustard
- 2 teaspoons grapeseed oil
- 7 cups loosely packed baby arugula
- 2 cups red grapes, halved
- 2 tablespoons toasted pecans
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
- Combine arugula, grapes, and nuts in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently to coat.