Delicious oatmeal and chocolate chip cowboy cookies are available. If you can get them to cook just so, they won’t be crunchy; instead, they’ll be soft and barely chewy, melting in your tongue.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 ounces blanched slivered almonds
- ¼ cup sesame seeds
- 5 slices bacon
- ¼ cup white sugar
- 2 tablespoons distilled white vinegar
- 1 teaspoon monosodium glutamate (such as Ac’cent®)
- ½ cup vegetable oil
- ½ teaspoon minced garlic
- 2 heads leaf lettuce – rinsed, dried and torn into bite-size pieces
- 1 cup chow mein noodles
Instructions
- Preheat an oven to 325 degrees F (165 degrees C).
- 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
| Calories | 295 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 242 mg |
| Sugars | 7 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This is so good! I made a double batch for a family pot-luck and people were going back for seconds.
The family loved this salad…it is so light and refreshing and perfect for summer. Served with a side of chicken cilantro wontons. May try adding celery and/or cucumber the next time around.
I just really like how fresh this tastes. The crunch from the noodles ( I used Fiber One original cereal) and nuts is sublime.
Our entire (extended) family loves this recipes. I’m always asked to bring this to all family gatherings! The dressing will make more than probably needed. I often decrease the amount by 1/3 and still have plenty. We often bake the bacon, lining a 9×13 pan with aluminum foil to save ourselves a mess. When in a pinch for time, I’ve bought the pre-cooked bacon, and no one can really tell the difference.
Love it. Very high calories
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
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.
I don’t usually toast my almonds, just add them as is. This time I did toast almonds and sesame seeds. Wow, what great flavor. I try to keep cooked bacon in the freezer to cut down on prep time.
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.
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!!
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! 😀 Thanks for the new recipe to add to my rotating collection of keepers!
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!
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!
The BEST salad ever!
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!