Toasted almonds, sesame seeds, bacon, and chow mein noodles provide delicious “crunch” in this popular Asian-inspired salad.
Salad, Side Dish
3ouncesblanched slivered almonds
2tablespoonsdistilled white vinegar
2headsleaf lettuce - rinseddried and torn into bite-size pieces
1cupchow 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.
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.
Make the dressing by shaking the sugar, vinegar, MSG, 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 over top and gently toss until coated.