2 cans kidney beans, drained
1 head lettuce or 1 large bunch specialty greens
12 ounces bacon (optional)
2/3 cup roasted sunflower kernel
1 medium apple
1 small mild onion
1 tablespoon fresh or 2 teaspoons dried chives
3 tablespoons sunflower oil
4 tablespoons red wine vinegar
salt and pepper to taste
Rinse the kidney beans with cold water and drain. Wash lettuce and break into small pieces. Dice bacon very finely and fry in small frying pan. Quarter, core, and slice apple. Dice onion very finely. Wash chives and snip into 1/8 inch pieces. Prepare the salad dressing with oil, vinegar, salt, pepper, and chives. Place the lettuce in a large bowl, distribute kidney beans, onion, and apple pieces over the lettuce and sprinkle with sunflower kernels and bacon. Add salad dressing shortly before serving.
Tip: If salad is destined for a picnic, take the salad dressing separately and add just before serving. To decrease fat content, omit bacon.
Makes 6 servings