Ginger dressing (see below)
1/2 head lettuce, shredded (about 4 c.)
1 med. carrot, shredded (about 1/2 c.)
1 (3 3/4 oz.) pkg. cellophane noodles (bean threads)
3 c. chicken or turkey, cut up
1/4 c. sliced green onions (with tops)
1 tbsp. toasted sesame seed

Prepare Ginger Dressing. Heat oil (1 inch) in Dutch oven to 425 degrees. 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-quart bowl. Toss with half of the noodles. Spoon salad over remaining noodles; sprinkle with sesame seed. 6 servings. 315 calories per serving.

5 cups chow mein noodles can be substituted for the fried cellophane noodles; toss half of the noodles with chicken-dressing mixture; continue as directed.

GINGER DRESSING:

1/3 c. vegetable oil
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 c. white wine vinegar
2 tsp. soy sauce
1/2 tsp. pepper

Shake all ingredients in tightly covered container. Refrigerate at least 2 hours.

Do-ahead Tip: Cellophane noodles can be fried as directed and stored in airtight container at room temperature no longer than 5 days.