April Recipe of the Month


This tasty salad from Cooking Light is the perfect side to your spring meals. Swap out the arugula for any spring greens to change up your flavors. Kale or spinach would be perfect!

Arugula, Grape and Sunflower Seed Salad

3 TBS red wine vinegar
1 tsp honey
1 tsp maple syrup
1/2 tsp stone ground mustard
2 tsp grapeseed oil

7 cups loosely packed baby arugala
2 cups grapes, halved
2 TBS toasted sunflower seed kernels
1 tsp chopped fresh thyme
salt, to taste
pepper, to taste


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.

Original recipe: http://www.myrecipes.com/recipe/arugula-grape-sunflower-seed-salad
Photo: Becky Luigart-Stayner