arugula, grape and sunflower seed salad

Salads are one of my favorite things in all the world. Spreadable salads, tossed salads, picnic salads … I love them all. I’m pretty snobby about salad dressings, though. I flat out refuse to use a preservative-filled bottled commercial salad dressing.


So I make my own, of course. And to make your own salad dressings, you’re going to need a mason jar. Mason jars are fabulous because you never need to stir or whisk a dressing. You just throw the ingredients in the jar, screw on the lid and shake the hell out of it. Also, bonus … if you make too much, it’s already in its storage container. Fabulous.

mason jars
And they’re good for a lot of other stuff, too!

This salad has all the best components in the right combination. It’s crunchy and bitter, tangy and sweet, and if you’re all anti-meat, it’s full-on vegetarian.


For the salad:

  • A big ol’ bunch of baby arugula (depending on how many you’re feeding)
  • A coupla handfuls of red grapes, halved
  • A handful of toasted sunflower seeds
  • Just enough (like a teaspoonful) of freshly minced thyme
  • Salt and pepper to taste

Just throw it all in a big bowl and toss it around a bit.

For the dressing:

  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon maple syrup
  • 1/2 teaspoon stone ground mustard
  • 2 teaspoons grapeseed oil

Toss it all in a small mason jar and shake the living crap out of it. Pour it over the salad (in individual servings or on the whole salad if you’re feeling like a boss.) Mmmm.

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