JAPANESE RICE STICK SALAD--SURE TO PLEASE!

About 30 years ago, a friend brought dinner to us.  She had the most wonderful salad-Japanese Rice Stick--and it has been a family favorite ever since!  We love to have it in the summer, with homemade rolls, some fruit, and a fun dessert like the eclair torte I posted a week or two ago.  If you've ever been to a neighborhood get-together, or special party at our house, you've tasted it!  It is one of the most requested salads I make, along with the Chicken Won Ton Salad.  If you haven't tasted it you'll have to try it.  The rice stick and the sesame oil just make it so unique and good.  I've tasted something like it in a few restaurants, but I think this recipe is the best one.  Anyway, we sure love it!

JAPANESE RICE STICK SALAD
1 head lettuce, broken
2 cucumbers (I always use 3)
1 bunch green onions, chopped
1 lb cooked, deveined shrimp
2 C fried rice stick (1/2 package)

Tear lettuce.  Cut cucumbers lengthwise, and remove seeds with a spoon, then slice.  Chop the green onions.  Set aside.  Either cook, clean and devein shrimp, or use frozen, deveined shrimp.  Remove tails.  Rinse and drain thoroughly.  (I usually put ice over the shrimp and refrigerate until ready to assemble the salad).  Fry rice stick by dropping 1/2 cup at a time in very hot oil (400 degrees) for ONLY A FEW SECONDS.  It will "pop" immediately.   Remove with tongs and place in a big paper towel-lined bowl.  Just before serving, add the shrimp to the greens.  Toss with dressing.  Add rice stick and toss again.  Serve immediately.  ENJOY!

DRESSING FOR JAPANESE RICE STICK SALAD
4 Tablespoons sugar
2 1/2 teaspoons salt
2 teaspoons MSG (I have omitted this before and didn't really notice a difference)
1 teaspoon pepper
1/2 cup canola oil
2 tablespoons SESAME OIL
6 tablespoons vinegar

Combine all ingredients well and chill overnight or for 8 hours.  Just before serving, toss with salad greens and shrimp, then again with the rice stick.