Sunflower and Greens

Sunflower and Greens


  • 3 tablespoons sunflower butter
  • 2-3 tablespoons balsamic vinegar
  • 8 cups salad greens, any variety
  • Salt and pepper
  • 1/2 small fennel bulb, thinly sliced
  • 8 dried figs, thinly sliced
  • 4 strips bacon, cooked till crisp and cut in pieces



  1. In a large bowl combine the sunflower butter and vinegar. Whisk to combine.
  2. Add the salad greens to the bowl, along with the fennel and fig, and gently toss.
  3. Divide the salad between 4 plates and top with the crisp bacon.

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