My Special Asian Salad

Directions

1. 1
   Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, vegetable oil and rice vinegar in a salad dressing carafe and store it in the refrigerator.
2. 2
   To prepare the crunchy topping, melt butter in large skillet.
3. 3
   Crumble ramen noodles in original package bag (throw soup base package away).
4. 4
   Add crumbled ramen to skillet with almonds; cook, stirring constantly, until noodles are golden (watch while you are cooking, noodles burnt quickly).
5. 5
   Remove from pan;cool.
6. 6
   Combine iceberg lettuce, toasted sesame seeds, dressing and top salad with crunchy ramen topping.
7. 7
   Toss, and serve immediately.