Sunflower Salad

1 head Romaine lettuce, chopped
2 mangos, peeled and diced
1/2 red onion, finely diced

4 oz Goat or Feta cheese
2 tbsp olive oil
2 tbsp white wine winegar
1/2 tsp Italisn seasoning

Sunflower Brittle:
1 tbsp butter
1/4 cup salted, hulled, sunflower seeds
1/4 cup sugar

In a large bowl, combine lettuce, mango, and red onion. Set aside.
Prepare the dressing: In a small bowl, use a fork to mash cheese with olive oil, vinegar, and Italian seasoning.
Prepare the brittle: Melt butter in a saute pan over medium heat. Add sunflower seeds and toast for 30-60 seconds. Remove from pan and set aside. Add sugar to the pan and stir constantly until sugar is melted, about 3 minutes. It should be brown and completely smooth. Stir in sunflower seeds, pour into a thin layer, onto a sheet of parchment paper, and flatten as much as possible. Let harden. Chop into small bits, using a mini chopper or the bottom of a can.
Toss salad with dressing. Top with sunflower brittle.

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