Place all of the vinaigrette ingredients in a container. Seal the container and shake to combine. Place in the refrigerator until ready to use.
Salad
In a large bowl combine mixed salad greens, sliced cucumbers, cherry tomato halves, sunflower seeds, green onions, and chopped Italian parsley.
Pour the dressing over the salad and toss to combine just before serving. Serve with Crunchy Garlic Croutons, if using.
Notes
Use sliced almonds, pine nuts, or pepitas (pumpkin seeds) in place of the sunflower seeds.
If your family likes different dressing flavors, toss salad ingredients together and serve with the dressing on the side.
To make this a meal top with grilled chicken, shrimp, steak, and chopped bacon.
Feel free to add your favorite vegetables like chopped broccoli, sliced zucchini, bell pepper, radishes, red onion, or corn kernels.
To make an Italian chopped salad add sliced olives, jarred sliced pepperoncini, shaved Parmesan, crushed red pepper flakes, and toss with zesty Italian dressing.
If making in advance, refrigerate each of the ingredients separately in an airtight container for up to two days so the salad stays crisp.
Store leftover salad in an airtight container in the refrigerator and consume the next day for best flavor and texture. Separate out the cucumbers and tomatoes if possible.