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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I have been making this salad for at least 25 years. I think I got it from my friend, Cloetta. We served it at a church party for over 150. I like to make this the day before and refrigerate, individually, in ziploc bags. When we are ready to eat mix together. (Add chow mein noodles last if desired. I don't use them at all) Ingredients:
1 head iceberg lettuce |
3 tablespoons green onions (some tops) |
2 tablespoons sesame seeds, toasted |
1 (3 ounce) package almonds, toasted |
1 (8 ounce) can mandarin oranges (drained) |
5 ounces chow mein noodles (optional) |
2 tablespoons sugar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup vinegar |
3/4 cup salad oil |
Directions:
1. Wash, dry and tear lettuce. I like to prepare my lettuce hours earlier and refrigerate in a ziploc bag, so that it will be crisp.
2. Wash and chop onions.
3. Toast sesame seeds and almonds in small skillet. I don't toast them together.
4. Drain mandrian oranges.
5. Prepare dressing.
6. Mix everything right before serving.
7. Add chow mein noodles last minute.
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