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Sunflower Tossed Salad

 Sunflower Tossed Salad
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.
4 ServingsPrep/Total Time: 15 min.

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

Directions

  • 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.
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.