Shelly's Recipe

SUNSHINE VALLEY SALAD

Category: Salad

1/4 cup balsamic vinegar
1 teaspoon prepared mustard
1/2 cup sunflower oil
Salt and pepper, to taste
1 head red leaf lettuce
1 head butterhead lettuce, or Boston lettuce
12 cherry tomatoes, halved
1 cucumber, pared, seeded and cut in strips
1 green pepper, cut in small pieces
1 sweet red pepper, cut in rings or small pieces
1 bunch green onion, cut in thin rings or in small pieces
1 small red onion, cut in thin rings
1/4 cup roasted sunflower kernels

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. Serves 6