- 2 teaspoons butter
- 3/4 cup sliced almonds
- 1 tablespoon sugar
- 1/4 cup canola oil
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 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
- 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. Yield: 12 servings.
Reviews forCompany Green Salad
"Although there is a small amount of sugar in the dressing overall, I would not consider this diabetic friendly. I would use stevia or some other sub. Also sugar on on the almonds. The almonds would have been even more delicious if just slightly toasted. In any case, this is too sweet with 2 tbls. of sugar. I would prefer a light raspberry dressing. Otherwise, the salad ingredients are what I use all the time."
"Very tasty. My kids have specifically asked for it!"
"Hmmmm, I'm curious to know how this recipe can be considered 'Diabetic Friendly' when there's a Tablespoon of sugar listed in ingredients."
"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."