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I found this recipe years ago on the internet on another message board. It has been a family favorite ever since.
TOTAL TIME: Prep: 35 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Cook: 15 min.
MAKES: 6 servings


  • 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)


  1. Toss together in a large salad bowl. Just before serving toss in:
  2. 1 small can of rice noodles (in Asian section of grocery store)
  3. 4 oz. sunflower seeds
  4. 4 oz. sugared almonds (see recipe below)
  5. Drizzle with dressing and toss lightly (see recipe below)
  7. 2 T. margarine
  8. 1/4 cup granulated sugar
  9. 4 oz. sliced almonds
  10. 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
  11. lightly brown. Remove from heat immediately and spread on a cookie sheet
  12. to cool.
  14. Shake in a small jar:
  15. 1/4 cup vegetable or canola oil
  16. 2 T. brown sugar
  17. 3 T. rice vinegar (can be found in Asian section of grocery store) Yield: serves 6
Notes: When I take this to parties, I'll put the lettuce, chopped peppers & onions in a large covered salad bowl and take the seeds, nuts and rice noodles in a zip lock plastic bag, and also the dressing separately. Then toss everything together just before serving.

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