Arugula, Grape and Sunflower Seed Salad

I made this salad the other night for dinner and it was extremly easy and popular. I found the recipe out of the "Cooking Light: Way to Cook" cookbook.

6 Servings

3Tbsp red wine vinegar
1 tsp honey
1 tsp maple syrup
1/2 tsp stone-ground mustard (I used dijon)
2 tsp of grapesead oil (I used canola oil)
7 cups of baby arugula (also can use baby spinach)
2 cups red grapes, halved
2 tbsp toasted sunflower seeds kernals
1 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp black pepper

1. Combine first 4 ingredients in a small bowl. Gradually add oil, stirring with a whisk.
2. Combine arugula and next 3 ingredients in a large bowl. Drizzle vinegar mixture of arugula; sprinkle with salt and pepper. Toss gently to coat.

Calories:81; Fat:3.1g

Fruits: grapes contain polyphenols (linked to heart disease and cancer prevention) called anthocyanins and proanthocyanins that may play a role in preserving memory. Fiber in fruits can help lower blood cholesterol levels and reduce the risk of heart disease.

Nuts and Seeds: one-fourth cup of nuts or seeds adds nearly 5 grams of high-quality protein, as well as a generous amounts of vitamin E, fiber, minerals. Also high in the healthful unsaturated kind of fat.

Greens: most leafy greens contribute folate, the B vitamin critical to red blood cells health and the reduction of neural tube birth defectslike spinal bifida. Also provide a generous amount of vitamin A and the antioxidants lutein and zeaxanthin, which may help protect against macular degeneration.