Sunflower Tossed Salad Recipes
BROCCOLI SALAD
This broccoli salad recipe is a blend of fresh broccoli florets, apples, bacon, red onion and sunflower seeds, all tossed in a creamy dressing. A classic salad that feeds a crowd and is perfect for potlucks and family gatherings.
Provided by Sara Welch
Categories Salad
Time 11m
Number Of Ingredients 11
Steps:
- Place the broccoli, red onion, bacon, apple, dried cranberries and sunflower seeds in a large bowl.
- In a small bowl, whisk together the mayonnaise, cider vinegar, sugar and salt and pepper.
- Pour the dressing over the broccoli and toss to combine. Cover and refrigerate for 1 hour.
- Place the salad in a serving bowl. Top with parsley and serve.
Nutrition Facts : Calories 335 kcal, Carbohydrate 24 g, Protein 3 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 206 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving
WONDERFUL RASPBERRY WALNUT DINNER SALAD
This is a healthy and delicious salad. It has easy to find ingredients, it is easy to make, and it tastes like gourmet. Try to use a romaine/red leaf mixture; it's particularly good in this salad! You can add grilled chicken strips to this salad to create a filling main dish.
Provided by Haley
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 5
Number Of Ingredients 6
Steps:
- In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.
Nutrition Facts : Calories 108.9 calories, Carbohydrate 13.6 g, Fat 6.1 g, Fiber 4.5 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 289.6 mg, Sugar 8.6 g
FALL KALE AND APPLE SUPER SALAD
A delicious Fall Kale Salad, with Brussels sprouts and broccoli, combined with apple, dried cranberries and sunflower seeds.
Provided by Jennifer
Categories Salad
Time 20m
Number Of Ingredients 14
Steps:
- Make poppy seed dressing: Combine all ingredients in a small bowl or jar. Whisk or shake vigorously until combined and creamy. Refrigerate if not using right away.
- For the salad: Prepare greens. For the kale, remove leaves from stem. Discard stem (it's very bitter!). Chop kale leaves in to bite-sized pieces and scatter on a cutting board. Sprinkle with a little salt and rub/massage the kale for a minute or so, until it softens and darkens. Add kale to large bowl. For the Brussels sprouts, remove bottom 1/3 of sprout. Using a sharp knife, thinly slice sprout, turning it on to the flat side after a few slices and continuing to slice until it's all sliced. Add to the bowl with the kale. For the broccoli, remove several florets and finely chop both the flower ends and the stalk. Add to the bowl.
- Add the dried cranberries and roasted sunflower seeds to the bowl. Dice apple (I don't peeand add to the bowl. Drizzle some of the salad dressing over the salad and toss. Add more dressing as needed.
Nutrition Facts : Calories 239 kcal, Carbohydrate 28 g, Protein 4 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 82 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving
CLASSIC TOSSED SALAD
This is a delicious salad that goes great with any meal, especially Italian!
Provided by Toni Bankson
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
- In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 8.8 g, Cholesterol 19.4 mg, Fat 16.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 639 mg, Sugar 3.7 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
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Ratings 105Calories 227 per servingCategory Healthy Salad
- In a large bowl, stir together the green and purple cabbage along with the prepared carrots and kale.
- Add the salt, pepper, bacon bits, garlic, sunflower seeds, and dried cranberries. Stir well to combine. Set aside.
- In a small bowl, whisk together the mayonnaise, apple cider, cider vinegar, and sugar until smooth.
- 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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From juliascuisine.com
Cuisine MediterraneanTotal Time 10 minsCategory SaladCalories 421 per serving
- Roughly chop the romaine lettuce. In a large salad bowl add the lettuce and arugula. Toss them together. Top with, red onion, olives, cherry tomatoes and goats cheese. Sprinkle over the sunflower seeds.
- Put all the dressing ingredients in a small jar and shake really well. Pour the dressing over the salad and toss really well. Serve immediately.
EVERYDAY TOSSED SALAD - THE HARVEST KITCHEN
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5/5 (1)Total Time 15 minsCategory SaladsCalories 429 per serving
- Drizzle 1/3 to 1/2 cup of the vinaigrette over the salad, then toss gently to coat the ingredients with the dressing.
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5/5 (205)Total Time 15 minsCategory Salad, Side DishCalories 179 per serving
- In a large bowl combine mixed greens, sunflower seeds, bacon, red onions, cucumbers. Just before serving add dressing to taste and toss to combine. Serve immediately after tossing with dressing.
SUNFLOWER CRUNCH SALAD - SALADS WITH ANASTASIA
From saladswithanastasia.com
Ratings 2Calories 207 per servingCategory Salad
- Place your sunflower seeds on an oven tray, place in the middle of your oven and roast until golden (approximately 10-15 minutes) then allow to cool.
- Wash your kale under cold running water and strip leaves from stems, then shred finely. Place in mixing bowl add some sea salt and olive oil and massage till soft.
- Wash your cabbages well, remove the core and the outer damaged leaves. Then either shred by hand, with a mandoline slicer or for super-fast salad making use the slicing attachment in your food processor.
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From daisybeet.com
5/5 (2)Category Side DishServings 4Total Time 20 mins
- Shred the Brussels sprouts in a food processor or using a sharp knife. Place them in a large mixing bowl.
- Blend the sunflower seeds, capers, lemon juice, garlic Dijon mustard, olive oil, and water in a food processor until completely smooth. You may need to scrape down the sides of the bowl a few times to incorporate all the ingredients completely.
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5/5 (5)Total Time 15 minsCategory SaladCalories 153 per serving
- Make the vinaigrette: In a small bowl (or a jar with a watertight lid), whisk together (or shake) the ingredients until well blended.
- In a mixing bowl, combine the arugula with a handful of toasted nuts and grated Parmesan (don’t skimp). Add a drizzle of dressing and toss until the salad is lightly coated throughout. If desired, toss in the suggested add-ins. Serve immediately.
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From thekitchengirl.com
Ratings 22Calories 159 per servingCategory Salad, Side Dish
- Make the vinaigrette by blending together VINEGAR, MAPLE SYRUP, DIJON, SALT, PEPPER, and OLIVE OIL. Cover and refrigerate until ready to dress salad.
- Run the BRUSSELS SPROUTS through a food processor using the slicing disk. Transfer to a large mixing bowl.
- To the sprouts, add KALE, CRANBERRIES, ONION, POMEGRANATE, SUNFLOWER SEEDS, and APPLE CIDER VINAIGRETTE. Toss to combine, then add APPLE SLICES and gently toss again. Serve chilled.
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