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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.
  • 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

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

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