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Crunch Salad Recipe

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This recipe for Crunch Salad, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Reynolds
Added: Thursday, June 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 head Lettuce, torn into bite size pieces
1 Red Bell Pepper, chopped
2-3 Green Onions, chopped
1 small can of Rice Noodles
4 oz sunflower seeds
4 oz sugared, almonds, (see recipe below)

Sugared Almonds: Dressing:
2 Tbs. margarine 4 Tbs canola oil
4 Tbs sugar 3 Tbs rice vinegar
4 oz slice almonds 2 Tbs brown sugar

Directions:
Directions:
For Almonds: Melt butter in a small pan over med. heat. Add sugar and almonds to coat. Continue stirring until sugar is melted and almonds begin to lightly brown. Remove from heat and spread on a cookie sheet to cool.

For dressing: Shake oil, vinegar and brown sugar in a small jar.

Toss together the lettuce, peppers and onions. Just before serving, toss in noodles, seeds and almonds. Drizzle with dressing and toss lightly. Enjoy!

Personal Notes:
Personal Notes:
This is Marie Kast's recipe, a family friend and sister in PEO. This salad is GREAT!

 

 

 

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