Sunflower Crunch Salad Food

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.

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.

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.