Mixed Greens With Marinated Red Onions And Sunflower Seeds Food

SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE

Steps:

• First prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully combine. Taste and adjust flavor as needed, adding more maple syrup for sweetness, lemon for acidity, or salt or pepper to taste. Set aside.
• Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds.
• Add dressing to the salad and toss to coat, or serve on the side. Best when fresh. Store salad separate from dressing if keeping for later use. Will keep in the refrigerator up to 2-3 days. Store dressing in the refrigerator 3-4 days. The oil can harden when cold, so let set out for a few minutes to warm and shake well to reincorporate before serving leftovers.

BEST SIMPLE TOSSED GREEN SALAD

Steps:

• Combine dressing ingredients in a jar, cover and shake vigorously to combine.
• 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.

MIXED GREENS WITH MARINATED RED ONIONS AND SUNFLOWER SEEDS

Steps:

• In a medium bowl, combine 1 tablespoon lime juice, 1 tablespoon soy sauce, and 1 teaspoon honey. Add onion; toss to coat. Cover with plastic wrap; marinate at room temperature up to 2 hours or in the refrigerator up to 5 days.
• When ready to serve, make dressing: In a small bowl, combine remaining tablespoon lime juice with remaining 2 teaspoons soy sauce and 1 teaspoon honey. Slowly add oil in a steady stream, whisking until emulsified. Place greens in a salad bowl. Using tongs or a slotted spoon, transfer onions to salad bowl, draining off excess marinade. Pour dressing over salad mixture in bowl. Add sunflower and sesame seeds; toss to combine. Serve immediately.

CUCUMBER-GREEN PEPPER SALAD

Steps:

• Toss together the sliced cucumbers, onions and peppers.
• Mix together vinegar, salt, sugar and celery seed.
• Pour over cucumber mixture.
• Mix.
• Put into plastic storge container with lid.
• Refrigerate overnight.