Sunflower Crunch Salad Recipes

SUNFLOWER CRUNCH SALAD RECIPE

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.

SALAD CRUNCHIES SEED MEDLEY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper; this will help later when putting the medley in a container.
• Combine pepitas, sunflower seeds, flax seeds, egusi, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl. Mix together using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while mixing. Drizzle remaining olive oil in and continue mixing. Season with salt, cayenne, and ground peppercorns; mix until well combined. Pour mixture onto the prepared baking sheet and spread out in a single layer.
• Bake in the preheated oven for 10 minutes. Remove from oven and stir well. Bake for another 5 minutes and stir again. Check egusi seeds as they will be the first seeds that show signs of roasting by turning brown. Bake for 5 more minutes, checking in after 3 minutes without opening oven door. Once egusi are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off the heat and open the oven door. Leave the seeds inside with the door open for 10 minutes.
• Remove baking sheet and let seeds cool on the sheet, stirring occasionally. Once completely cooled, store in an airtight container for up to 3 weeks.

SUNFLOWER CRUNCH SALAD

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.

SUNFLOWER BROCCOLI SALAD

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.

SUNFLOWER CRUNCH SALAD (WITH RAMEN!)

Steps:

• Mix cabbage and green onions in a large bowl.
• Chill covered in refrigerator.
• Reserve Ramen noodles.
• In another bowl, combine flavor packets from noodles with oil, vinegar, salt and pepper. Mix well.
• Crush Ramen noodles.
• When ready to serve, add noodles, sunflower seeds and almonds to cabbage mixture. Add dressing. Mix well. Serve immediately.