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
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- 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
- 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.
Originally published as Crunchy Lettuce Salad in Country Woman
September/October 1996, p37
Reviews forCrunchy Lettuce Salad
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MY REVIEW
Reviewed Aug. 26, 2012
"After stirring the dressing together I add it to the pan that has the seeds,noodles and almonds in it. Love that warm dressing over this salad."
MY REVIEW
Reviewed Oct. 31, 2011
"Love all the crunchy textures and flavors of this salad. We make it often."
MY REVIEW
Reviewed Mar. 21, 2011
"Great salad with lots of flavor!"
