Sunflower Tossed Salad Recipe
Sunflower Tossed Salad Recipe photo by Taste of Home

Sunflower Tossed Salad Recipe

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While the chicken is cooking, you can get the salad ready," suggests Lynn. Mixed greens, sliced cucumber and crunchy sunflower kernels make Sunflower Tossed Salad a certain success. "Since we have salad with most meals, I make the nicely tart dressing regularly," she relates.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 4 cups torn mixed salad greens
  • 1 small cucumber, sliced
  • 2 tablespoons sunflower kernels
  • VINAIGRETTE:
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons white wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 garlic clove, minced

Nutritional Facts

1 serving (1-1/2 cups) equals 218 calories, 21 g fat (3 g saturated fat), 0 cholesterol, 368 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a large salad bowl, combine the greens, cucumber and sunflower kernels. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Yield: 4 servings.
Originally published as Sunflower Tossed Salad in Quick Cooking July/August 2003, p15

Nutritional Facts

1 serving (1-1/2 cups) equals 218 calories, 21 g fat (3 g saturated fat), 0 cholesterol, 368 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein.

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