Food & Cooking Recipes Salad Recipes Mixed Greens with Marinated Red Onions and Sunflower Seeds Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 5, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 2 tablespoons freshly squeezed lime juice 1 tablespoons plus 2 Teaspoons low-sodium soy sauce, or tamari 2 teaspoons honey 2 small red onions, sliced as thinly as possible into rounds 1 tablespoon plus 1 teaspoon extra-virgin olive oil 6 ounces mixed salad greens, such as arugula, mizuna, and watercress 4 teaspoons raw sunflower seeds 2 teaspoons sesame seeds Directions In a medium bowl, combine 1 tablespoon lime juice, 1 tablespoon soy sauce, and 1 teaspoon honey. Add onion; toss to coat. Cover with plastic wrap; marinate at room temperature up to 2 hours or in the refrigerator up to 5 days. When ready to serve, make dressing: In a small bowl, combine remaining tablespoon lime juice with remaining 2 teaspoons soy sauce and 1 teaspoon honey. Slowly add oil in a steady stream, whisking until emulsified. Place greens in a salad bowl. Using tongs or a slotted spoon, transfer onions to salad bowl, draining off excess marinade. Pour dressing over salad mixture in bowl. Add sunflower and sesame seeds; toss to combine. Serve immediately. Rate it Print