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Broccoli and Bacon Salad
Lunch

Broccoli and Bacon Salad

3.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Tear bacon into small pieces.
  2. 2 Combine broccoli, bacon, sunflower seeds, and green onions in a bowl.
  3. 3 Whisk mayonnaise, vinegar, and sugar together in a bowl; pour over broccoli mixture and toss to coat.

By Diana Bull

Savory TMT Sandwich Filling
Lunch

Savory TMT Sandwich Filling

4.0

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
  2. 2 Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.

By Ellen Fitzpatrick

Oat-Free and Gluten-Free Granola Bars (Clean Eating)
Lunch

Oat-Free and Gluten-Free Granola Bars (Clean Eating)

4.5

Prep
10 min
Cook
3 min
Total
133 min

Instructions

  1. 1 Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit-and-nut mixture is combined.
  2. 2 Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a saucepan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes.
  3. 3 Pour coconut oil mixture over fruit and nut mixture; stir until granola mixture takes on the consistency of wet sand, about 1 minute.
  4. 4 Line a baking sheet with waxed paper. Pour granola mixture onto sheet; place a second sheet of waxed paper on top of granola mixture. Push down on the waxed paper with your hands until granola mixture has been evenly spread. Pack very tightly so bars will not fall apart.
  5. 5 Let cool until granola has hardened, 2 to 3 hours. Cut into bars.

By princessgertie

Tangy Broccoli Salad
Lunch

Tangy Broccoli Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
  2. 2 Toss together broccoli, green onions, sunflower seeds, raisins, and crumbled bacon in a large bowl.
  3. 3 Mix together mayonnaise, sugar, and red wine vinegar in a small bowl. Toss with vegetables to coat. Cover and chill in the refrigerator until serving.

By Jennifer Stephens

Lettuce, Avocado and Sunflower Seed Salad
Lunch

Lettuce, Avocado and Sunflower Seed Salad

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
  2. 2 In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.

By Barrett

Alyson's Broccoli Salad
Lunch

Alyson's Broccoli Salad

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
  3. 3 Before serving, toss salad with crumbled bacon and sunflower seeds.

By JJOHN32

Bacon Broccoli Salad with Raisins and Sunflower Seeds
Lunch

Bacon Broccoli Salad with Raisins and Sunflower Seeds

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
  2. 2 Toss bacon, broccoli, raisins, sunflower seeds, and onion together in a large bowl.
  3. 3 Whisk mayonnaise, sugar, sweetener, and vinegar in another bowl until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until ready to serve.

By Dawn

Toss-Together Broccoli Salad
Lunch

Toss-Together Broccoli Salad

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mix the broccoli, Cheddar cheese, onion, bacon, sunflower seeds, and raisins in a large bowl. Whisk mayonnaise, vinegar, and sugar together in a separate bowl; pour over the broccoli mixture and toss to coat.
  2. 2 Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

By Magesse

Broccoli and Tortellini Salad
Lunch

Broccoli and Tortellini Salad

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
  3. 3 In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
  4. 4 In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

By AFMC

Cabbage Ramen Salad
Lunch

Cabbage Ramen Salad

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar, and black pepper together in a large resealable bag until evenly mixed.

By Lo

Ramen Slaw
Lunch Asian

Ramen Slaw

4.8

Prep
15 min
Cook
Total
105 min

Instructions

  1. 1 Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles in a bowl.
  2. 2 Whisk canola oil, sugar, vinegar, and ramen noodle seasoning packet together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in the refrigerator before serving, 1 ½ hours.

By ASMITH27516

Chewy Sunflower Butter Cookies
Lunch

Chewy Sunflower Butter Cookies

3.0

Prep
20 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Combine shortening, sunflower seed butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until light and airy. Add eggs one at a time and continue beating on medium speed until very light.
  3. 3 Sift flour, baking soda, ground ginger, and salt into a separate bowl. Mix well. Stir in candied ginger, chocolate, and sunflower seeds.
  4. 4 Gradually add flour mixture to the creamed shortening mixture, stirring gently until combined. Do not overmix. Drop teaspoonfuls of dough onto ungreased cookie sheets.
  5. 5 Bake in the preheated oven until cookies appear set, 8 to 10 minutes. Do not wait for the edges to brown. Cool on the cookie sheets for 2 to 5 minutes. Transfer to wire racks to cool completely.

By Alessandra Martellacci

Sweet and Tart Vegan Granola Bar
Lunch

Sweet and Tart Vegan Granola Bar

4.9

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 7x11 1/2-inch pan.
  2. 2 Mix oats, chocolate chips, flour, agave nectar, cherries, applesauce, almonds, coconut, sunflower seeds, brown sugar, baking soda, and vanilla extract together in a large mixing bowl. Lightly press mixture into the prepared pan.
  3. 3 Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool for 10 minutes before cutting into bars. Let bars cool completely before removing from pan.

By AliLigs

Broccoli and Ramen Noodle Salad
Lunch American

Broccoli and Ramen Noodle Salad

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Combine slaw mix, broken noodles, and green onions together in a large salad bowl.
  2. 2 Whisk sugar, vinegar, oil, and ramen seasoning packets together in a small bowl; pour over salad and toss to evenly coat. Refrigerate until chilled.
  3. 3 Top with peanuts and sunflower seeds before serving.

By Effie and Jarmen

Asian Coleslaw Light
Lunch Asian

Asian Coleslaw Light

4.4

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
  2. 2 Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

By WebsByMegan

Crunchy Ramen Coleslaw
Lunch Asian

Crunchy Ramen Coleslaw

3.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Crush ramen noodles into a large bowl. Pour seasoning packets into a jar.
  2. 2 Add coleslaw mix, almonds, sunflower seeds, and green onions to ramen noodles. Mix until well combined.
  3. 3 Add vinegar to ramen seasoning; cover the jar and shake until well mixed. Pour dressing over coleslaw mixture and toss to coat. Refrigerate until flavors have blended, about 1 hour.

By SloppyJo

Broccoli Raisin Salad
Lunch American

Broccoli Raisin Salad

4.9

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and cool. Chop bacon.
  2. 2 Mix broccoli, bacon, red onion, and raisins in a bowl.
  3. 3 Whisk mayonnaise, sugar, and vinegar together in a bowl; stir dressing into broccoli mixture until evenly coated. Cover bowl and refrigerate for flavors to blend, about 1 hour. Sprinkle salad with sunflower seeds.

By ed smith

Sunflower Seed Pate in Collard Wrap
Lunch American

Sunflower Seed Pate in Collard Wrap

4.8

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain.
  2. 2 Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.

By Misty Shively-Young

Yummy Summer Pea Salad
Lunch American

Yummy Summer Pea Salad

4.5

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Toss bacon, peas, raisins, Cheddar cheese, onion, and sunflower seeds together in a bowl until well combined.
  2. 2 Whisk mayonnaise, vinegar, and sugar together in a small bowl until smooth.
  3. 3 Pour dressing over salad; toss to coat.
  4. 4 Cover the bowl; refrigerate until chilled, about 1 hour.

By TabbyKat

Chocolate Chip and Coconut Lunchbox Cookies
Lunch American

Chocolate Chip and Coconut Lunchbox Cookies

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
  2. 2 Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
  3. 3 Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
  4. 4 Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
  5. 5 Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.

By Cheerios

Crunchy Ramen-Bok Choy Salad
Lunch Asian

Crunchy Ramen-Bok Choy Salad

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
  3. 3 Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
  4. 4 Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
  5. 5 Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

By LifeLearner

Couscous Salad with Kale, Tomatoes, Cranberries, and Feta
Lunch American

Couscous Salad with Kale, Tomatoes, Cranberries, and Feta

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
  2. 2 Squeeze lemon juice over ingredients and toss until blended.

By sissyneck

Trailmix Oatmeal Cookies
Lunch

Trailmix Oatmeal Cookies

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
  2. 2 Beat butter and brown sugar together using an electric mixer in a mixing bowl until creamy. Add eggs and mix well. Mix in applesauce and vanilla extract until combined.
  3. 3 Mix oats, whole wheat flour, baking powder, salt, and cinnamon together in a separate bowl. Stir butter mixture into flour mixture until well combined. Fold in raisins, coconut, sunflower seeds, pumpkin seeds, sesame seeds, and ground flax seed.
  4. 4 Drop dough by rounded tablespoon onto the prepared baking pans, flattening slightly using a fork dipped in a glass of cold water.
  5. 5 Bake in the preheated oven until golden and set, 11 to 13 minutes.

By KeepinItReal