Save on Pinterest

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


  • 4 cups torn mixed salad greens
  • 1 small cucumber, sliced
  • 2 tablespoons sunflower kernels
  • 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


  • 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.

Recommended Video