- 3 oz. blanched slivered almonds
- 1/4 cup sesame seeds
- 5 slices bacon
- 1/4 cup white sugar
- 2 Tbsp. distilled white vinegar
- 1 tsp. MSG
- 1/2 cup vegetable oil
- 1/2 tsp. minced garlic
- 2 heads leaf lettuce - rinsed dried and torn into bite-size pieces
- 1 cup chow mein noodles
Preheat an oven to 325 degrees F. 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.
For the dressing:
Shake 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.
Recipe courtesy of Allrecipes.com
Photo credit: Flickr user, Vegan Feast Catering
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