Sunflower Crunch Chopped Salad Remix Simple Roots Recipes
SUNFLOWER CRUNCH SALAD RECIPE
This delicious salad is filled with crunch and plenty of colour. It is perfect for BBQ's, Potluck Suppers and holiday get-togethers! I could eat it anytime!
Provided by Marie
Categories Lunch
Time 4h15m
Number Of Ingredients 15
Steps:
- Prepare all of your vegetables. Toss them together in a bowl to combine. Add the salt and pepper, sunflower seeds, and bacon bits. Again, toss well together to combine.
- Whisk all of the dressing ingredients together in a small bowl until thoroughly combined.
- Pour the dressing over the vegetable mixture and stir well together.
- Cover and place in the refrigerator to chill for at least one hour. It is best if left for four hours. This will allow for the flavours to meld beautifully.
- Transfer to a serving bowl and stir well. Top with optional dried cranberries and sunflower seeds and serve.
Nutrition Facts : Calories 227 per 1 cup calories
SUNFLOWER CRUNCH SALAD
A nice crunchy cabbage salad with a tart dressing. I love coleslaw, but my husband does not like creamy dressings. This recipe has parts from many others, picked and chose to meet both our desires.
Provided by KayjaxE
Categories Vegetable
Time 45m
Yield 1 big bowl, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix cabbage, carrot, and onions. Split approximately in half.
- Sprinkle salt, sugar, oil and vinegars over one half of vegetables. Stir well to coat.
- Chill both the dressed and undressed salads for at least 30 minutes. The dressed salad should wilt and collect some liquid at the bottom of the bowl.
- Mix the halves back together. Add sunflower seeds and chow mein noodles.
- Serve immediately to retain crunch.
Nutrition Facts : Calories 239.4, Fat 17.5, SaturatedFat 2.1, Sodium 168.3, Carbohydrate 18.3, Fiber 5.6, Sugar 7, Protein 5.3
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