Sunnys Money Salad Recipes

SUNNY VEGETABLE SALAD

Steps:

• In a large salad bowl, toss the broccoli, cauliflower, cheese, onion and raisins. In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Cover and refrigerate for 1 hour. Sprinkle with bacon and sunflower seeds.

SUNNY'S ARUGULA WALDORF

Steps:

• In a medium bowl, whisk together the sour cream, chives, honey, orange zest and juice and salt and pepper to taste.
• In a large bowl, add the arugula, walnuts, raisins, apple and celery. Toss to mix, then add a spoonful of the dressing at a time, tossing between additions, until the salad is lightly dressed. Serve topped with shaved Pecorino-Romano.

SUNNY'S SIMPLE SUMMERTIME COUSCOUS SALAD

Steps:

• Make the dressing: In a large bowl, whisk together the honey, orange juice, a pinch of salt, mustard, olive oil and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
• Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
• Finish and serve. Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.

SUNNY'S EABLT

Steps:

• Sprinkle the bacon with the steak seasoning. Set a large skillet over medium heat, add the bacon and cook until crisp, 5 to 8 minutes. When cool enough to handle, cut the strips in half.
• Spread some chipotle mayonnaise on one side of each slice of toast. Put 2 slices of toast on a work surface mayonnaise-side up and layer evenly with the bacon, lettuce and tomato. Top each with a slice of toast mayonnaise-side down. On both pieces of toast topping the BLT layer, arrange the avocado slices along the length of the toast, slightly overlapping. Drizzle lightly with olive oil and add a pinch of chile flakes, a spritz of lime, a pinch of salt and a few grinds of black pepper. Top each with an egg. Then, top each with a final slice of toast mayonnaise-side down. Skewer the sandwiches with bamboo skewers and slice each on the diagonal to make 4 pieces.