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Bok Choy Salad
By Ingrid Wallace
2# Bok Choy - chopped (stems and leaves)
1 bunch - green onions (thinly sliced)

¼ cup - red wine vinegar
½ cup - canola oil
½ cup - sugar

Crunchy mix-ins:
1 stick - margarine
2 pkgs. - Ramen noodles, crumbled (seasoning discarded)
2 tsp. - sugar
1 small jar - sesame seeds
½ cup - almonds, toasted and slivered
Directions for salad:
Melt margarine in skillet. Add noodles and brown slightly. Mix in sugar, seeds, and almonds. Toast for a few minutes until lightly browned.

Directions for dressing:
Dissolve sugar in vinegar, add oil and combine. Refrigerate until 30 minutes prior to serving.

You can do all these steps ahead of time. Do not mix together until ready to eat, as the crunchies turn in to soggies!
Prep Time: 20 minutes Cook Time: None
Category: Salads Servings: 10

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