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.
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.
Per Serving: 295 calories; protein 6.6g; carbohydrates 13.6g; fat 24.5g; cholesterol 6.3mg; sodium 242.2mg.