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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I partially put this salad together and take the remaining ingredients (candied nuts, seeds, rice noodles and dressing) to mix in at the potluck. Works perfectly every time. Ingredients:
2 teaspoons butter |
3/4 cup sliced almonds |
1 tablespoon sugar |
dressing: |
1/4 cup canola oil |
3 tablespoons rice vinegar |
2 tablespoons brown sugar |
salad: |
8 cups torn leaf lettuce |
1 medium sweet red pepper, chopped |
1 medium sweet yellow pepper, chopped |
2 green onions, chopped |
1 can (3 ounces) crispy rice noodles |
1/3 cup sunflower kernels |
Directions:
1. 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.
2. For dressing, in a small bowl, whisk the oil, vinegar and brown sugar. Chill until serving.
3. 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. Yield: 12 servings.
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