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Sunflower Tossed Salad

SUBMITTED BY: Lynn Mazza

"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."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

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

DIRECTIONS

  1. In a salad bowl, combine the greens, cucumber and sunflower kernels. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad and toss to coat.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 13, 2007 by GCPate
We served this with Steak Diane the tartness of the dressing was excellent and it was so easy... MORE


 
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