Crispy Green Salad
I partially put this salad together and take the remaining ingredients (candied nuts, seeds, rice noodles and dressing) to mix in at the last minute so everything stays crisp. Works perfectly every time.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 139
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 139
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:
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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
