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Bok Choy Salad II (P, TNT)
Source: Kosher Palette
Serves: 8 to 12

2 3-ounce packages ramen noodles, Oriental flavor
3/4 cup sugar
3/4 cup olive oil
1/3 cup white vinegar
2 tsp. soy sauce
3 heads bok choy
2 bunches scallions, chopped
1 7-1/4-ounce jar sunflower kernels
3 cups almonds, sliced

Remove seasoning packets from ramen and set noodles aside.

Combine seasoning, sugar, oil, vinegar, and soy sauce in a cruet or jar. Cover tightly, and shake vigorously. (Dressing may be prepared in advance.)

Slice bok choy into bite size pieces, including the stems. Combine bok choy, scallions, sunflower kernels, and almonds in a large bowl. Toss gently with dressing. Add ramen noodles just before serving to keep them from getting soggy.

Posted by Marilyn Kerman

Nutritional Info Per Serving: N/A