TO MAKE SUGARED ALMONDS: Melt butter in a skillet over medium heat. Add almonds and sugar and cook until toasted and fragrant; about 5 minutes. Watch carefully and stir frequently to prevent burning. Spread onto a plate lined with a paper towel to cool.
TO MAKE DRESSING: Whisk all ingredients in a small bowl. Chill until serving.
TO MAKE SALAD: In large bowl combine lettuce, peppers, green onion, crispy rice noodles, sunflower kernels, and cooled sugared almonds. Toss with the dressing. Serve immediately.
If not serving right away, prepare the different salad elements and keep separate. Toss with dressing when ready to serve.
You will find the crispy rice noodles by the Asian food in the grocery store.
I would suggest making the dressing in the morning of the day you need it, to allow it time to get chilled in the fridge. Cold dressing tastes better on salads.
This salad can be prepared ahead of time if needed. Make the sugared almonds and leave out at room temperature. Toss together the green salad mix, green leaf lettuce, and green onions. Store covered in the fridge. Prepare the salad dressing and store covered in the fridge. Toss all ingredients together when needed.