Oriental Maifun Salad

Ingredients

• 5 oz about maifun (rice sticks)
• 2 chicken breasts, skinned and boned
• 1 can 4 1/2 ounce shrimp, drained
• 1 head lettuce
• 3 green onions
• 2 stalk celery
• ¼ tsp finely minced fresh ginger
• ½ cup toasted slivered almonds
• 4 tbsp sesame seeds, toasted
• Chinese Dressing
• 6 tbsp dressing sugar
• 2 tsp dressing salt
• 1 tsp dressing Ac'cent
• ¼ tsp dressing pepper
• ¼ cup dressing lemon juice
• ¼ cup dressing white vinegar
• ¼ cup dressing salad oil

Method

1. Season the chicken breasts with salt, pepper and Ac'cent; wrap in aluminum foil. Bake at 350 degrees for 1 hour or until done. Cool; slice in fine julienne pieces.
2. Deep fat fry the maifun at 375 degrees for 2 seconds. Do not allow to brown. Drain on absorbent paper.
3. Finely shred the lettuce; rinse and place in a colander to drain. Cover with a damp towel, refrigerate several hours.
4. Slice the onions and celery very thin, diagonally. Add to the lettuce along with the chicken, shrimp, ginger, sesame seeds, almonds and maifun. Add the dressing; toss lightly. Serve immediately.
5. Chinese Dressing: Measure 6 tablespoons sugar, 2 teaspoons salt, 1 teaspoon Ac'cent and 1/4 teaspoon pepper into a jar. Add 1/4 cup lemon juice, 1/4 cup white vinegar and 1/4 cup salad oil. Screw the top on the jar tightly; shake well. Chill in the refrigerator. Shake well before using.
6. Toasted Sesame Seeds: Spread the sesame seeds in a thin layer on a rimmed cookie sheet. Bake at 350 degrees for about 20 minutes or until golden brown, stirring occasionally. Cool.

Notes

Yield: 8 servings. Submitted by Jolene Warwick, Box 367, Oakesdale, Wash. 99158.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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