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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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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 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.
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