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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

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

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

Best Broccoli Salad Ever!
Lunch American

Best Broccoli Salad Ever!

4.4

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and dressing is smooth.
  2. 2 Combine broccoli, grapes, walnuts, cranberries, sunflower seeds, red onion, and bacon bits in a large bowl; drizzle dressing over salad and gently toss until evenly coated.
  3. 3 Cover bowl with plastic wrap; refrigerate 3 to 4 hours. Stir before serving.

By Nancy Gibson

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese
Lunch American

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Toss romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta, and goat cheese in a large bowl. Pour vinegar, syrup, and oil over the salad one at a time; toss until evenly coated. Season with salt.

By Monica

Homemade Energy Bars
Lunch American

Homemade Energy Bars

4.0

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine oats, cranberries, sunflower seeds, chocolate chips, sesame seeds, oat bran, flax seeds, cinnamon, and salt in a large bowl. Stir in peanut butter, honey, and oil until well combined. Press mixture firmly into a 9x13-inch baking pan.
  3. 3 Bake in the preheated oven until golden, 12 to 15 minutes. Cool for 5 minutes. Chill in the refrigerator for 10 minutes.
  4. 4 Slice chilled bars into twenty 2x3-inch squares. Wrap in plastic wrap and refrigerate.

By STEPHANIEJO

Lemony Quinoa with Chickpeas and Huckleberries
Lunch American

Lemony Quinoa with Chickpeas and Huckleberries

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is soft and water has been absorbed, about 25 minutes.
  2. 2 Heat a small skillet over medium heat; toast sunflower kernels in hot skillet until fragrant, 3 to 5 minutes.
  3. 3 Transfer quinoa to a large bowl and fluff with a fork; add sunflower kernels, chickpeas, huckleberries, carrot, onion, lemon juice, and lemon zest. Gently stir the salad until thoroughly mixed; season with salt and pepper.

By ALZ

Curried Broccoli Salad
Lunch American

Curried Broccoli Salad

4.0

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
  2. 2 Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
  3. 3 Chill in the refrigerator for 3 hours before serving.

By Geminidipity

Mushroom Broccoli Salad
Lunch American

Mushroom Broccoli Salad

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble bacon.
  2. 2 Combine broccoli, mushrooms, red onion, raisins, sunflower seeds, and crumbled bacon in a large bowl.
  3. 3 Mix mayonnaise, sugar, vinegar, salt, and black pepper in a bowl until well blended.
  4. 4 Pour mayonnaise mixture over vegetables. Toss to coat.

By cookiecrumbles3

Mad Hatter Salad
Lunch American

Mad Hatter Salad

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Toss together coleslaw mix, broccoli, and green onions in a large bowl. Set aside.
  2. 2 Melt butter in a large skillet over medium heat. Crumble ramen noodles into a bowl, and mix with almonds and sunflower seeds. Sprinkle ramen seasoning packets over top. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
  3. 3 Combine sugar, oil, vinegar, and soy sauce in a jar with a tight-fitting lid. Seal, and shake vigorously to blend.
  4. 4 Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.

By Katherine S Otter

Trees, Seeds, and Beans (Broccoli Slaw)
Lunch American

Trees, Seeds, and Beans (Broccoli Slaw)

4.6

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Bring a large pot of water to a boil; cook broccoli until bright green, about 1 minute. Transfer to a bowl of ice water; drain.
  2. 2 Combine broccoli, garbanzo beans, carrots, raisins, and 2 tablespoons sunflower seeds in a bowl. Whisk mayonnaise, sugar, vinegar, red pepper flakes, salt, and black pepper in a separate bowl. Stir dressing into broccoli mixture. Cover and refrigerate for at least 1 hour for flavors to blend. Garnish with about 2 tablespoons sunflower seeds.

By rocklobster

Broccoli Buffet Salad
Lunch American

Broccoli Buffet Salad

4.7

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Make the dressing: Mix yogurt, mayonnaise, sugar, and lemon juice together in a 2-cup liquid measure.
  2. 2 Make the salad: Stir broccoli, onion, raisins, sunflower seeds, and feta together in a salad bowl.
  3. 3 Pour dressing over salad and toss to coat. Season with salt and pepper. Cover and refrigerate for 2 hours before serving.

By kelcampbell

Chopped Brussels Sprout Salad
Lunch American

Chopped Brussels Sprout Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and black pepper together in a small bowl; set vinaigrette aside.
  3. 3 Combine Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; toss with vinaigrette to coat.
  4. 4 Serve and enjoy!

By Ann Freele

The Best Spinach Salad
Lunch American

The Best Spinach Salad

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble.
  2. 2 Layer spinach, bacon, eggs, and onion in a large bowl; sprinkle with almonds and sunflower seeds.
  3. 3 Whisk oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper together in a bowl. Pour over spinach mixture; toss. Serve immediately.

By sweet alice

Chopped Salad with Buttermilk Dressing
Lunch American

Chopped Salad with Buttermilk Dressing

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk buttermilk, sour cream, mayonnaise, lemon juice, 1 tablespoon minced celery, 1 tablespoon minced parsley, dill, Dijon mustard, onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper together in a small bowl until combined.
  2. 2 Toss romaine, cucumber, bell pepper, cauliflower, carrot, 1 stalk diced celery, green onions, sunflower seeds, and 1 ½ tablespoons chopped parsley together in a large bowl. Serve with dressing. Season with 1 pinch each salt and black pepper.

By Allrecipes Magazine

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