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Bok Choy Salad Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:10 servings

Ingredients

  • 1 head bok choy, finely chopped
  • 2 bunches green onions, thinly sliced
  • 2 packages (3 ounces each) ramen noodles, broken
  • 1/4 cup slivered almonds
  • 2 tablespoons sunflower kernels
  • 1/4 cup butter
  • DRESSING:
  • 1/3 to 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon soy sauce

Directions

  • 1. In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter for 7 minutes or until browned. Remove from the heat; cool to room temperature. Add to bok choy mixture.
  • 2. In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat. Yield: 10 servings.

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.