Crunch Salad - cooking recipe

Ingredients

1 head lettuce
4 chopped green onions
1 c. rice noodles
3 oz. toasted, slivered almonds
1 (4 oz.) pkg. shelled sunflower seeds
Dressing (recipe follows)
2 to 3 cut up, grilled boneless chicken breasts (optional: can add to make it a dinner salad)

Preparation

Rinse and drain lettuce.
Pat dry and chill to crisp.
Chop lettuce and toss with onions.
In small bowl, combine noodles, almonds and sunflower seeds.
Sprinkle noodle mixture over lettuce and onions.
Add dressing and toss.
Best when served immediately. Makes 4 to 6 servings.