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.
Nutritional Facts
1 cup equals 162 calories, 11 g fat (1 g saturated fat), 2 mg
cholesterol, 121 mg sodium, 14 g carbohydrate, 2 g fiber, 3 g
protein. Diabetic Exchanges-
Originally Submitted
11/22/2012
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