Bok choy salad has to be one of my most requested recipes (I think Lindsay could live off of it)! It’s a great, refreshing salad with a lot of different textures and goes with just about everything. This is the perfect time of year to find bok choy at your local farmer's market.
I was searching the web to check out other recipes and found a lot of them don’t bake the ramen noodle mixture. I can’t imagine not, but watch it closely because the noodles will burn if you leave them in the oven too long (I’ve had my share of disasters). You can adjust the bok choy and onion depending on how many people you’re feeding but the noodle mixture and the dressing makes enough for multiple salads so you should have plenty.
3 heads of baby bok choy -- chopped
½ sweet onion -- chopped fine
Crunchies:
Preheat oven to 450
½ cup sunflower seeds (roasted)
½ cup slivered almonds
¼ cup butter -- melted
3 pkgs ramen noodles -- crumbled (toss out the flavor pack)
Mix together and bake until golden brown -- be careful not to burn
Dressing:
3 tbsp of low sodium soy sauce
¼ cup cider vinegar
½ cup sugar
½ cup oil
Mix together right before serving.
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