Asian Inspired Salad with Chicken or Shrimp

My sister-in-law, Gail has created this recipe many times over the 25 years I've known and loved her. When I visit and spy the plastic container on the counter filled with the delicious browned bits of sesame seeds, almonds and broken Ramen Noodles (yes, I said Ramen Noodles), I know that the family has been fed the delicious Asian inspired salad.

For some reason, last month was the first time I'd ever asked her for the recipe. Now, it is in my repertoire and has already become a family favorite. Even my husband requests it now!




For the Salad:
Green leaf lettuce or your favorite lettuce

Brown the following in margarine or butter (recipe calls for 1/2 stick)
1 packages Ramen Noodles (broken up and flavor packet discarded)
1 cup sliced almonds
sesame seeds

Watch carefully and keep heat at medium. Cook until mixture is golden brown. Stir often to prevent over browning.

Dressing:
1/4 cup white wine vinegar
2 T. soy sauce
1/4 cup sugar
3/4 cup oil

Boil for one minute and cool.

Wash and dry lettuce. Add chopped scallions (white and green parts), tomatoes and cucumbers. Sprinkle almond mixture over the top and drizzle with dressing.

I always add a lean protein to this salad to make it a complete meal. Grilled chicken or shrimp is terrific!

DELISH!