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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 15 |
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This Bok Choy Salad travels well, when the three components (greens, crunchy bits, & dressing) are kept separate until just before serving. Great for potlucks, parties, holiday gatherings... this is one that I bring and usually have people ask for the recipe. Read more . I got this recipe from my mother with the warning that once you bring this to an annual gathering, it will be expected that you will bring it forever after. She recommends thinking seriously about the possible consequences before you share this salad. Without further adeiu, here's my mother's version of Bok Choy Salad. Ingredients:
salad greens |
2 lbs (or more) bok choy: washed, dried, chopped |
4 green onions, sliced |
crunchy bits |
1/2 cup (or less) butter |
2 3oz packages uncooked ramen noodles, no seasoning, broken into small pieces |
3 oz sliced almonds |
1/4 oz sesame seeds |
2 tsp sugar |
crunchy bits |
3/4 cup vegetable oil |
1/4 cup red wine vinegar |
2 tbsp. soy sauce |
1/2 cup sugar |
Directions:
1. Salad Greens
2. Toss Salad Greens in a bowl. Set aside.
3. Crunchy Bits
4. Melt butter in pan. Add remaining crunchy bits ingredients and sauté until golden brown. Cool on paper towels. When cool, break into pieces.
5. Dressing
6. Combine dressing ingredients and whisk (or shake in jar) until sugar dissolves and oil and vinegar are well mixed.
7. To Serve
8. Toss salad greens with shaken dressing to taste, add crunchy bits before serving to maintain maximum crunchiness.
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