Bok Choy Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 10 servings.
Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this bok choy salad. This recipe makes a big amount, perfect for cookouts or reunions. —Stephanie Marchese, Whitefish Bay, Wisconsin
Ingredients
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1 head bok choy, finely chopped
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2 bunches green onions, thinly sliced
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2 packages (3 ounces each) ramen noodles, broken
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1/4 cup slivered almonds
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2 tablespoons sunflower kernels
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1/4 cup butter
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DRESSING:
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1/3 to 1/2 cup sugar
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1/2 cup canola oil
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2 tablespoons cider vinegar
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1 tablespoon soy sauce
Directions
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1.
In a large bowl, combine bok choy and green onions. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture.
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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.
Nutrition Facts
3/4 cup: 240 calories, 19g fat (5g saturated fat), 12mg cholesterol, 386mg sodium, 16g carbohydrate (8g sugars, 2g fiber), 4g protein.
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