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 ready to serve.
For salad, in a large bowl, combine the lettuce, peppers and green onions. Add dressing; toss to coat. Sprinkle with chow mein noodles , pepita seeds and almonds. Serve immediately.