I have no idea how this salad got its name nor where it came from. I first remember it when I came home from college one summer day and it was already a family favorite.
Ginger dressing (below)
Vegetable oil
1 package (3 ¾ ounces) cellophane noodles (bean threads)*
1/2 head lettuce, shredded (about 4 cups)
3 cups cut-up cooked chicken or turkey
1 medium carrot, shredded (about ½ cup)
1/4 cup sliced green onions (with tops)
1 tablespoon toasted sesame seeds
Prepare Ginger dressing. Heat oil (1 inch) in dutch oven to 425. Fry 1/4 of the noodles at a time, turning once, until puffed, about 5 seconds; drain.
Pour Ginger dressing over lettuce, chicken, carrot and onions in 4 qt bowl. Toss with half of the noodles. Spoon salad over remaining noodles; sprinkle with sesame seed.
*(NOTE: 5 cups chow mein noodles can be substituted for the cellophane noodles and there is always an argument on who likes what noodle and what was served the last time - yes with 40+ members now having a say, this is one thing we keep track of (what noodle was used for the last get-together).
Ginger Dressing:
1/3 cup vegetable oil
1/4 cup white wine vinegar (I have substituted red wine vinegar)
1 tablespoon sugar
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground ginger
Shake all ingredients in a tightly covered container. Refrigerate at least 2 hours.
