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Soccer Salad

By: Laura

"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."

Rate/Review | Read Reviews (4)

Prep Time:
30 Min

Cook Time:
15 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

3 ounces blanched slivered almonds
1/4 cup sesame seeds
5 slices bacon
1/4 cup white sugar
2 tablespoons distilled white vinegar
1 teaspoon monosodium glutamate (such as Ac'cent®)
1/2 cup vegetable oil
1/2 teaspoon minced garlic
2 heads leaf lettuce - rinsed, dried and torn into bite-size pieces
1 cup chow mein noodles

Directions

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.