Sunflower Salad Recipes
KITCHEN SINK SUNFLOWER SALAD
Kitchen Sink Sunflower Salad - featuring a veggie rainbow of brussels sprouts, sweet potato, beans, cucumber, and kale, and then drenched in this creamy, clean-eating sunflower dressing! YUM.
Provided by Lindsay
Categories Lunch
Time 45m
Number Of Ingredients 15
Steps:
- Whisk the dressing up in a small bowl, or run it through the food processor until smooth.
- Chop everything up.
- Season the sweet potatoes and brussels sprouts. Drizzle with a tiny bit of oil and roast at 425 degrees until nice and brown.
- Toss it all together! YESSSSS PLEASE!
Nutrition Facts : Calories 339 calories, Sugar 5.7 g, Sodium 447.2 mg, Fat 15.8 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 39.2 g, Fiber 13.8 g, Protein 15.6 g, Cholesterol 2.3 mg
SUNFLOWER SALAD
This eye-catching Russian layered chicken and mushroom salad is perfect for any party or buffet. The salad is decorated to look like a sunflower, hence the name.
Provided by Ksysha
Categories Salad
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Place chicken legs into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink at the bone, 15 to 20 minutes. Drain and let cool. Shred chicken meat and season with salt.
- Heat oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes. Add mushrooms and cook until soft, 5 to 8 minutes.
- Mix mayonnaise and garlic together in a bowl. Mix 1/4 cup of the mayonnaise with the chicken.
- Spread chicken-mayonnaise mixture in the shape of a disk on a serving plate. Cover with onion-mushroom mixture and 1/4 cup of mayonnaise. Add grated egg whites and 1/4 cup of mayonnaise. Sprinkle Cheddar cheese on top; cover with remaining mayonnaise. Sprinkle grated egg yolks evenly over the top.
- Cut olives into 4 wedges each and place on top to resemble sunflower seeds. Refrigerate salad for 2 hours.
- Place potato chips around the salad to resemble sunflower petals.
Nutrition Facts : Calories 588.8 calories, Carbohydrate 20.6 g, Cholesterol 148 mg, Fat 47.3 g, Fiber 2.6 g, Protein 22.3 g, SaturatedFat 12.2 g, Sodium 625.1 mg, Sugar 2.6 g
SUNFLOWER BROCCOLI SALAD
This crisp salad is so refreshing that we always eat every bit. -Marilyn Newcomer, Sun City, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels. In a small bowl, combine the dressing ingredients; stir until smooth. Pour over broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.
Nutrition Facts : Calories 290 calories, Fat 19g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 464mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 3g fiber), Protein 6g protein.
LETTUCE, AVOCADO AND SUNFLOWER SEED SALAD
This is one of my favorite summer salads. I often add a little cottage cheese on the side and serve this as a meal.
Provided by Barrett
Categories Salad Green Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
- In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 12.2 g, Cholesterol 1.3 mg, Fat 44.7 g, Fiber 7.6 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 33.2 mg, Sugar 2.3 g
BEET AND SUNFLOWER SALAD
This is a tasty side dish, perfect for summer picnics when beets are ready in the garden.
Provided by gemmot
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Wrap beets in aluminum foil and place in a baking dish.
- Roast beets in the preheated oven until tender, about 45 minutes. Remove from foil and cool completely. Peel cooled beets and cut into 1/4-inch slices.
- Cook and stir sunflower seeds in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes. Cool completely.
- Whisk olive oil, vinegar, onion, salt, black pepper, and sugar together in a bowl until dressing is thick and creamy.
- Stir beets, sunflower seeds, and sunflower sprouts together in a bowl; drizzle dressing over the top and toss to coat.
Nutrition Facts : Calories 167 calories, Carbohydrate 16.6 g, Fat 10 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 331 mg, Sugar 10 g
SUNFLOWER STRAWBERRY SPINACH SALAD
Not only is this salad a treat to eat, it's a delight to the eyes, thanks to the vibrant green and red ingredients. "I made it by combining several recipes, then added a few extra touches," tells Cathy Linzbach of East Grand Forks, Minnesota. "It's great to serve at ladies' luncheon."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a salad bowl, combine the spinach, strawberries, onion, sunflower kernels and sesame seeds. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and gently toss to coat. Serve immediately.
Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
AUTUMN GREENS SALAD WITH SUNFLOWER SEEDS
In this salad of hearty autumn greens, sunflower seeds and oil provide a deep, nutty flavor and are packed with vitamin E. Cold-pressed sunflower oil is available at some health food and import stores.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes. Set aside to cool. Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
- Toss brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 185 g, Fat 12 g, Fiber 4 g, Protein 5 g, Sodium 372 g
SUNFLOWER STRAWBERRY SALAD
We have an annual strawberry festival in our town, so recipes with strawberries are popular here. I've served this salad at luncheons and have always received a lot of compliments.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine strawberries, apple, grapes, celery and raisins. Stir in the yogurt. Cover and refrigerate for at least 1 hour. Add sunflower kernels and toss.
Nutrition Facts : Calories 107 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 43mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
APPLE AND SUNFLOWER SEED SALAD
This sour apple salad is both nutritious and delicious - it contains fruit, vegetables and seeds. You can use any type of dressing and lettuce in this recipe.
Provided by SYLV
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 5
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the apples, sunflower seeds, lettuce, pickles and tomato. Pour dressing on top, toss and enjoy!
Nutrition Facts : Calories 172 calories, Carbohydrate 13.9 g, Cholesterol 6.5 mg, Fat 12.9 g, Fiber 3.7 g, Protein 1.9 g, SaturatedFat 2 g, Sodium 571.4 mg, Sugar 9.1 g
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Ratings 96Calories 227 per servingCategory Healthy Salad
- Add the salt, pepper, bacon bits, garlic, sunflower seeds, and dried cranberries. Stir well to combine. Set aside.
- Pour the cider and mayonnaise dressing over the cabbage mixture and stir well to combine. Cover and refrigerate at least 60 minutes for the flavors to marry.
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Reviews 4Estimated Reading Time 6 minsCategory SaladTotal Time 2 hrs 20 mins
- Separate egg cooked whites from egg yolks. Slice egg whites into small ½ inch strips and place them into a small bowl. Shred cooked yolks onto a large plate, cover with plastic food wrap and place both into the fridge until ready for use.
- Drain and rinse corn in a strainer. Let the water drain before adding to the rest of the ingredients. Slice bologna, cucumber, peeled and cooked carrots, in the same way, ½ inch strips, as the egg whites. Cut green onion into small pieces. You may put all the prepped ingredients (except for egg yolks) into a large bowl to mix if serving right away. If you are not serving right away, its best to keep everything separate. Cover each bowl with plastic food wrap and refrigerate until ready for use.
- Combine egg whites, chives, carrots, cucumbers, chives, and bologna in a large bowl. Add mayonnaise and form a small crater in the middle. Press a garlic clove on a cheesecloth and squeeze 2-3 drops of garlic juice in the mayonnaise crater. Mix the garlic juice into the mayonnaise first then mix both into the salad. Add salt and pepper to taste, and mix again until all is well mixed. (Be careful when mixing, not to mash the ingredients but try to keep all pieces unbroken or mashed.)
- Place ½ of the salad on one large plate and other ½ on another plate. Form the salad into even domes. Sprinkle half of the shredded egg yolks over one dome and the other half over the second dome. (Clear off rims of the plates by using a spoon to move any egg yolks from the rim to the salad.) Insert Pringles potato chips side by side around the circumference of the salad to create the “Sunflower” look. The salad may be refrigerated for about an hour before serving, if necessary, but its best to served right away.
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- Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. Taste and adjust seasonings as needed.
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Servings 4Calories 373 per servingEstimated Reading Time 2 mins
- Bring 4 cups water to a boil in a medium saucepan. Cut off and discard bottom halves of asparagus spears. Cut tops into 2-in. lengths. Cook asparagus until barely tender, about 3 minutes. Drain in a colander and transfer to a large bowl of ice and cold water. When cool, drain and set aside.
- In a large bowl, combine lettuce leaves and sprouts. Add half of the reserved vinaigrette and toss carefully just until coated. Divide lettuce and sprouts among 4 plates, starting with the largest leaves for the bottom layer. Sprinkle each pile of greens with asparagus, cucumber, bell pepper, and radishes. Drizzle the vegetables with a little more vinaigrette.
- Place 1 tbsp. goat cheese on each salad and serve with remaining vinaigrette and sea salt for sprinkling if you like.
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Servings 4Calories 373 per serving
- Bring 4 cups water to a boil in a medium saucepan. Cut off and discard bottom halves of asparagus spears. Cut tops into 2-in. lengths. Cook asparagus until barely tender, about 3 minutes. Drain in a colander and transfer to a large bowl of ice and cold water. When cool, drain and set aside.
- In a large bowl, combine lettuce leaves and sprouts. Add half of the reserved vinaigrette and toss carefully just until coated. Divide lettuce and sprouts among 4 plates, starting with the largest leaves for the bottom layer. Sprinkle each pile of greens with asparagus, cucumber, bell pepper, and radishes. Drizzle the vegetables with a little more vinaigrette.
- Place 1 tbsp. goat cheese on each salad and serve with remaining vinaigrette and sea salt for sprinkling if you like.
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