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Chinese Salad

This recipe came from Iowa in the early '70's. Someone brought it to bridge and we demolished it. The original called for chicken; I prefer shrimp, especially when it's cooked in a chili-lime or an Oriental sticky sauce.





List of Ingredients



• 1 head Romaine, torn
  
• 1/4 cup sesame seeds, toasted
  
• 1 bunch green onions, sliced
  
• 1/2-3/4 cup salted peanuts
  
• 1/2 pound cooked shrimp or chicken, turkey, tuna, or salmon
  
• 1/2 package bean threads, fried*
  
• Dressing:
  
• 1/4 cup vegetable oil
  
• 1/4 cup rice wine vinegar
  
• 1 tablespoon sugar
  
• Dash salt
  






Instructions



1. To fry bean threads (transparent Chinese noodles), heat oil in a deep fryer. Toss in a handful of bean threads. Remove with slotted spoon as soon as they float to the top.
   
2. Toss together all ingredients except those for dressing.
   
3. For dressing, combine oil, vinegar, sugar, and salt in a small jar. Shake and drizzle over salad.
   
4. Serve immediately.
   






Final Comments


*There is really no substitute for bean threads. I try to fry them in an inch or so of oil in my cast iron skillet since I no longer have much use for a deep fat fryer. This works as long as I fry only a few at a time.

See my Chili-Lime Shrimp in Seafoods.