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Crunch Salad
Ingredients
1 head iceberg lettuce -- torn in bite sized pieces.
1 med. red bell pepper -- chopped
1 med. yellow bell pepper -- chopped
2 green onions -- chopped (2 to 3)
Directions
Toss together in a large salad bowl. Just before serving toss in:
1 small can of rice noodles (in Asian section of grocery store)
4 oz. sunflower seeds
4 oz. sugared almonds (see recipe below)
Drizzle with dressing and toss lightly (see recipe below)
SUGARED ALMONDS:
2 T. margarine
1/4 cup granulated sugar
4 oz. sliced almonds
Melt butter in small pan over med. heat. Add sugar and almonds, and toss to coat. Continue stirring until sugar is melted and almonds begin to
lightly brown. Remove from heat immediately and spread on a cookie sheet
to cool.
DRESSING:
Shake in a small jar:
1/4 cup vegetable or canola oil
2 T. brown sugar
3 T. rice vinegar (can be found in Asian section of grocery store)
