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Sunflower Tossed Salad

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."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 93 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 4 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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by Tracy H. 
I needed a last minute salad and this was perfect! MORE
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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