Company Green Salad Recipe
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Company Green Salad Recipe

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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. —Joan Hallford, North Richland Hills, Texas
Featured In: 30 Fall Harvest Salads
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings


  • 2 teaspoons butter
  • 3/4 cup sliced almonds
  • 1 tablespoon sugar
  • 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

Nutritional Facts

1 cup: 162 calories, 11g fat (1g saturated fat), 2mg cholesterol, 121mg sodium, 14g carbohydrate (5g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch.


  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.
Originally published as Company Green Salad in Healthy Cooking December/January 2013, p41

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MY REVIEW User ID: 111664 232459
Reviewed Sep. 7, 2015

"Very tasty. My kids have specifically asked for it!"

momoflandl User ID: 5566695 184360
Reviewed Jul. 5, 2013

"This salad was awesome! I took it to a 4th of July gathering and was sad when I didn't have any left to eat the next day. I used an artisan lettuce mix and chopped it into small bite size pieces which I've discovered makes a good salad great."

Joscy User ID: 2694585 125899
Reviewed Mar. 15, 2013

"Hmmmm, I'm curious to know how this recipe can be considered 'Diabetic Friendly' when there's a Tablespoon of sugar listed in ingredients."

Jme V User ID: 4951190 119544
Reviewed Jan. 14, 2013

"My husband said this is one of his favorite salads. I have to agree. It's simple to make and full of flavor. I used Olive Oil instead of Canola. I'm not sure why it asked for Conola."

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