Average Rating: 4.333333TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 12 servings.Ingredients
- 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
Instructions
- 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.
Nutrition 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.