Makes 4 to 6 servings
Dressing
1/4 cup packed brown sugar (either light or dark is okay)
2 teaspoons salt
6 tablespoons seasoned rice vinegar (this is rice vinegar with salt and pepper already added)
1/2 cup vegetable oil
4 drops Tabasco sauce (if you like more bite, add 2 more drops)
Salad
11/2 cups crispy chow mein noodles
3/4 cup hulled sunflower seeds
1/2 cup slivered almonds, toasted
1 head romaine lettuce or curly leaf lettuce, cut into bite-size pieces, washed, dried well, and chilled
4 green onions or scallions, thinly sliced
1. Make the dressing: In a small jar or plastic container with a lid, combine the brown sugar, salt, vinegar, oil, and Tabasco and shake well to combine; set aside.
2. Make the salad: In a small bowl, combine the chow mein noodles, sunflower seeds, and almonds.
3. Just before serving, layer the lettuce, green onions, and noodle mix in a bowl.
4. Pour dressing over the salad (give it a couple of shakes if it’s separated) and mix well. Serve immediately.
A Note from Miss Kay
As salads go, this is one of the best. We have a mentoring program at our church called Heart to Home where our younger women meet with the older women once a month. This salad is always a favorite. There’s just something about toasted almonds that makes everything taste better. If you start taking this salad to your church or family gatherings, be ready, because you’ll be asked to bring it again.