|Bok Choy Salad|
|By Ingrid Wallace|
2# Bok Choy - chopped (stems and leaves)
1 bunch - green onions (thinly sliced)
Â¼ cup - red wine vinegar
Â½ cup - canola oil
Â½ cup - sugar
1 stick - margarine
2 pkgs. - Ramen noodles, crumbled (seasoning discarded)
2 tsp. - sugar
1 small jar - sesame seeds
Â½ 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|