1/4 cup sunflower seeds
2 tablespoons chicken bouillon granules
1/3 cup olive oil
1 tablespoon dried lemon peel
1 tablespoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried dill weed
4 boneless cole slaw (split or skinless)
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
In a large bowl, mix sunflower seeds, chicken bouillon granules, olive oil, lemon peel, salt, black pepper and dill weed. Cover and refrigerate at least 1 hour before serving.