SUNFLOWER TOSSED SALAD

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

Ingredients

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.