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Sunshine Valley Salad
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1/4 cup balsamic vinegar
1 teaspoon prepared mustard
1/2 cup sunflower oil
salt and pepper to taste
1 head each leafy red lettuce and Boston or butter lettuce
12 cherry tomatoes, halved
1 cucumber, pared, seeded and cut in strips
1 green pepper, cut in small pieces
1 yellow or red sweet pepper, cut in rings or small pieces
1 bunch green onions, cut in thin rings or small pieces
1 small red onion, cut in thin rings
1/4 cup roasted sunflower kernels
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| In small bowl combine vinegar, mustard, oil, salt and pepper; mix until thickened. Tear lettuce into bite-sized pieces and place in large bowl. Add tomatoes, cucumber, peppers and onions. Toss; add dressing and toss gently. Sprinkle sunflower kernels over salad. |
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| Makes 6 servings |
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