3 cups torn lettuce (any leaf lettuce will work, arugula is great, too)
4 cherry or grape tomatoes, halved
chopped green onions, sliced, green and white parts separated
2 strips bacon,
3 Tablespoons cider vinegar
2 teaspoons honey
Salt and pepper to taste
3 Tablespoons roasted and salted shelled sunflower seeds
In a medium serving bowl toss lettuce and tomatoes together.
In a small skillet, cook the bacon until almost crisp. Add the white part of the onions and cook one minute.
Working quickly, add the honey, take the skillet off the heat, and add vinegar. It will sputter and steam. Add salt and pepper and pour hot dressing over the salad. Toss and top with sunflower seeds and a generous handful of sunflower microgreens. Serve immediately.
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