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.

Laura

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
15 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 325 degrees F (165 degrees C).

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  • 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.

Nutrition Facts

295 calories; protein 6.6g 13% DV; carbohydrates 13.6g 4% DV; fat 24.5g 38% DV; cholesterol 6.3mg 2% DV; sodium 242.2mg 10% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2011
We loved this. I used 1/2 tsp. chicken bouillon powder in place of Accent -- the Knorr brand contains MSG and seemed a suitable substitute. I added sesame oil (to taste) to the dressing to augment the rich sesame flavor of the toasted seeds. Thanks for the recipe I'll use this dressing again as it's mild and made from things I always have around! Read More
(23)

Most helpful critical review

Rating: 1 stars
11/11/2013
There is nothing wrong with the salad portion that the addition of a few veggies wouldn't cure. The dressing has to go. Too much sugar.Too much oil. We would substitute olive oil and that one third of a cup. The addition of the veggies and some garbanzo beans would bring the nutrition value up to an acceptable level. Keep the garlic. Some bean sprouts are nice. Read More
(2)
17 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/22/2011
We loved this. I used 1/2 tsp. chicken bouillon powder in place of Accent -- the Knorr brand contains MSG and seemed a suitable substitute. I added sesame oil (to taste) to the dressing to augment the rich sesame flavor of the toasted seeds. Thanks for the recipe I'll use this dressing again as it's mild and made from things I always have around! Read More
(23)
Rating: 5 stars
12/21/2009
The BEST salad ever! Read More
(13)
Rating: 4 stars
10/14/2009
This was the best! Served it for a crowd of 40 and they loved it. Same type of salad as the coleslaw and Ichi Ban but this had more of a kick. Two heads of lettuce is not too muck either. Enjoy! Read More
(11)
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Rating: 5 stars
10/12/2011
This salad was great! I loved the flavor the dressing gave to the salad. All of the ingredients are very different so I wasn't sure how they would all go together but this is fantastic. I don't usually like almonds in things but I loved them in here. We will definitely eat this again! Thanks for this recipe! Read More
(8)
Rating: 5 stars
05/23/2013
LOVE this salad! Made it twice exactly as listed but modified it the last couple times to lighten it up. Decreased oil to 1/3 cup of EVOO (extra virgin olive oil) in place of 1/2 cup of vegetable oil because I thought it was too oily used Splenda instead of white sugar omitted the bacon and as another reviewer suggested used HerbOx chicken bouillon granules (no MSG) in place of Accent. Still had the same great taste with a lot less calories. Yummy!! Read More
(8)
Rating: 5 stars
06/20/2012
Way better than expected! I cut the recipe in half for my family of 4 and just used a bag of prewashed lettuce. I also toasted the almonds and sesame seeds in a small skillet and added real bacon bits/pieces (about half a bag) to the pan heated through. Meanwhile I mixed up the dressing in a small bowl and once the almonds seeds and bacon were ready I added them to the dressing while hot which really nicely distributed the bacon flavor. Tossed all before serving great and so simple; I think this only took about 10 minutes tops!:D Thanks for the new recipe to add to my rotating collection of keepers! Read More
(6)
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Rating: 5 stars
02/04/2015
Loved it. My only changes were I cut back on the oil (just our family preference) and I didn't use as much sugar. To the person that gave "the most helpful review" Um first people do realize that if they want more veggies they can add them; that is NOT a review. Also when you make the all the changes you said to make you basically have a different salad. Don't bother reviewing because you are not review the original recipe. We've had this with steak and chicken (grilled both times). I had roasted veggies but wanted some thing cook and crisp too. this fit the bill perfectly. Thanks for sharing Read More
(2)
Rating: 1 stars
11/11/2013
There is nothing wrong with the salad portion that the addition of a few veggies wouldn't cure. The dressing has to go. Too much sugar.Too much oil. We would substitute olive oil and that one third of a cup. The addition of the veggies and some garbanzo beans would bring the nutrition value up to an acceptable level. Keep the garlic. Some bean sprouts are nice. Read More
(2)
Rating: 4 stars
10/08/2013
I liked the salad ingredients but I thought that the dressing was a bit bland. I recommend adding 2 teaspoons of salt and skip the garlic. Also adding chopped green onions and poppy seeds give it a different kick. Read More
(2)