6 slices bacon
1 head iceberg lettuce – rinsed, dried, and shredded
1/3 cup toasted and sliced almonds
1/4 cup sesame seeds, toasted
4 green onions, chopped
3/4 cup chow mein noodles
1/2 cup vegetable oil
1/4 cup white sugar
2 tablespoons white wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a salad bowl, combine the bacon, lettuce, almonds, sesame seeds, green onions and chow mien noodles; toss and refrigerate.
In a glass jar with a tight fitting lid, combine the oil, sugar, vinegar, salt and pepper. Shake well and chill for 1 hour.
Before serving, shake dressing and pour over salad; toss and serve.