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.
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.