Crunchy Lettuce Salad Recipe

Crunchy Lettuce Salad Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

There are several variations to this Asian-style salad. But this is the one most folks prefer. Toasted almonds, chow mein noodles and sesame seeds contribute to this salad's "crunch".—Sue McLaughlin, Onawa, Iowa

This recipe is:

Quick

[X]

Rate Crunchy Lettuce Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Crunchy Lettuce Salad Recipe

Prep/Total Time: 20 min.

Yield: 6-8 Servings

20 20

Ingredients

1/3 cup sliced almonds
1/4 cup chow mein noodles
2 teaspoons sesame seeds
1/2 cup vegetable oil
1/4 cup sugar
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups torn iceberg or romaine lettuce
4 green onions with tops, diced
5 bacon strips, cooked and crumbled

Directions

Combine almonds, chow mein noodles and sesame seeds in a baking pan. Bake, uncovered, at 350° for 8-10 minutes or until lightly toasted; set aside.
In a jar with tight-fitting lid, combine oil, sugar, vinegar, salt and pepper; shake well. In a large bowl, toss lettuce, onions and bacon. Just before serving, add almond mixture and dressing; toss. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 211 calories, 18 g fat (3 g saturated fat), 3 mg cholesterol, 223 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Crunchy Lettuce Salad in Country Woman September/October 1996, p37

Salad Shake-Up

When making a salad for dinner, I tear the lettuce and chop the vegetables, then put them all in a clean plastic bag and shake. This mixes the ingredients better and easier than tossing in a bowl. —Therese G., Scottsdale, Arizona