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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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