Description
The origin of this salad’s unusual name is unknown, but it’s a definite crowd pleaser. Every time I bring it to a potluck or other event, I’m asked to share the recipe.
Ingredients
- 3 ounces blanched slivered almonds
- ¼ cup sesame seeds
- 5 slices bacon
- ¼ cup white sugar
- 2 tablespoons distilled white vinegar
- 1 teaspoon monosodium glutamate (such as Ac’cent®)
- ½ cup vegetable oil
- ½ teaspoon minced garlic
- 2 heads leaf lettuce – rinsed, dried and torn into bite-size pieces
- 1 cup chow mein noodles
Instructions
- Preheat an oven to 325 degrees F (165 degrees C).
- Spread the almonds and sesame seeds onto an ungreased baking sheet.
- Bake in the preheated oven until the almonds are just turning golden brown
- about 8 minutes. Set aside to cool completely. Meanwhile
- place the bacon in a large
- deep skillet
- and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain the bacon slices on a paper towel-lined plate
- cool
- and crumble.
- Cook the bacon in a large
- deep skillet over medium-high heat until evenly browned
- about 10 minutes. Drain the bacon slices on a paper towel-lined plate and allow to cool; crumble.
- Make the dressing by shaking the sugar
- vinegar
- monosodium glutamate
- vegetable oil
- and garlic in a glass jar with a sealable lid until mixed. Combine the cooled almonds
- sesame seeds
- crumbled bacon
- lettuce
- and chow mein noodles in a bowl. Pour the dressing overtop and gently toss until coated.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 8