Back to Sunflower Tossed Salad

Print Options


Card Sizes

Sunflower Tossed Salad Recipe

Sunflower Tossed Salad Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Sunflower Tossed Salad

Average Rating
Loading Image