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Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this salad. The recipe makes a big amount, perfect for cookouts or reunions. --Stephanie Marchese
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 240 calories, 19 g fat (5 g saturated fat), 12 mg cholesterol, 386 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Bok Choy Salad in Test Kitchen Favorites 2004 , p54
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Reviewed on Jul. 17, 2012 by AnneMetzler
I could easily eat this salad at least once a week, and never get tired of it. --Anne Metzler, Riverton, WY
Reviewed on Apr. 15, 2012 by cudell
Amazing salad and so simple to make
Reviewed on Nov. 03, 2011 by deerpiks
My daughter and I have both made this salad several times, and it is always a big hit. The crunchy texture of the nuts and seeds together with the sweet-sour asian dressing are a delicious mix. I usually use napa cabbage instead of bok choy; it makes a better slaw. I like that the recipe does not use the seasoning packet from the ramen noodles, so there is no msg.
Reviewed on Sep. 15, 2010 by Coleen M
I add broccoli slaw to the salad. Excellent dressing!
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