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Sunflower Poppy-seed Salad

This is my favorite recipe for those days when I’m in a hurry and company is coming! Its nice to have a super fast, easy recipe that is also a crowd pleaser. This one fits that bill.

Plus the walnuts and cranberries are perfect Thanksgiving flavours!

Ingredients:

  • 4 oz Sunflowers
  • 3/4 C Walnuts (any kind, whole or chopped or whatever is kicking around your cupboard)
  • 1/3 C Dried Cranberries (preferably unsweetened)
  • 3 T Poppy-seed salad dressing (I buy Rennee’s brand, but if you have a favorite recipe send it my way!)

Photo 2018-10-05, 5 36 57 PM

Directions:

  1. Toast your nuts in the oven at 350 F until brown. When they start turning colour (watch them like a hawk!), take them out of the oven and let them cool.
  2. Put your whole sunflower shoots into a bowl. Add remaining ingredients and toss.

Seriously, that’s all folks. All there is to note is that you shouldn’t dress sunflowers until you are ready to serve them.

Happy Thanksgiving Neighbours!

Photo 2018-10-05, 5 34 50 PM

 

 

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