Ingredients
2 teaspoons butter3/4 cup sliced almonds1 tablespoon sugarDRESSING:1/4 cup canola oil3 tablespoons rice vinegar2 tablespoons brown sugarSALAD:8 cups torn leaf lettuce1 medium sweet red pepper, chopped1 medium sweet yellow pepper, chopped2 green onions, chopped1 can (3 ounces) crispy rice noodles1/3 cup sunflower kernels
Preparation
In a small heavy skillet, melt butter. Add almonds and cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-3 minutes or until sugar is melted. Spread on foil to cool.
For dressing, in a small bowl, whisk the oil, vinegar and brown sugar. Chill until serving.
For salad, in a large bowl, combine the lettuce, peppers and green onions. Add dressing; toss to coat. Sprinkle with rice noodles, sunflower kernels and almonds. Serve immediately.
