Sunflower Tossed Salad

4 cups torn mixed salad greens
1 small cucumber, sliced
2 tablespoons sunflower kernels

Tart Vinaigrette
1/3 cup olive oil
3 tablespoons balsamic or cider vinegar
2 tablespoons white wine vinegar or additional cider vinegar
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 garlic clove, minced

In a salad bowl, combine the greens, cucumber and sunflower kernels. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad and toss to coat. Makes 4 servings.