SUNFLOWER TOSSED SALAD

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Sunflower Tossed Salad image

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.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

  • 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 : Calories 218 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 368mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

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