BASIC RECIPE
This recipe is best if made the day before and refrigerated until ready to serve.
2 C Israeli Couscous, prepared according to package
1/3 C Dried Cranberries
1/3 C Dried Cherries
1/3 C Golden Raisins
1/3 C Pepitas (Sunflower Seeds) toasted
¼ C Balsamic Vinegar Reduction (boil ½ cup to ¼)
½ C Extra Virgin Olive Oil
Salt and Pepper to taste
3 oz package Jonathan’s Sunflower Greens
Combine couscous, fruit and pepitas. Whisk together vinegar reduction, oil, salt and pepper.
Dress the couscous mixture with oil and vinegar dressing. This salad may now be refrigerated until
ready to serve. Just before serving, cut Sunflower Shoots into bite-sized pieces and fold into salad.
Recipe Serves 4.
DINNER SALAD
Toss a portion of this Sunflower Salad on top of a salad of baby greens and avocado. Add more of the oil and vinegar reduction if desired. It will make a delightfully unique Dinner Salad.
