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Bok Choy Salad

Yield 6 to 8 servings
Add bite to a simple salad by crumbling uncooked ramen noodles over bok choy, a Chinese white cabbage. A cider vinegar and soy sauce drizzle make the salad a unique and flavorful alternative to the traditional starter salad.

Ingredients

  • 2 (3-ounce) packages ramen noodle soup mix
  • 1/2 cup sunflower seeds
  • 3 tablespoons slivered almonds, chopped
  • 1/2 cup sugar
  • 1/4 cup olive oil
  • 1/4 cup cider vinegar
  • 2 tablespoons soy sauce
  • 1 bok choy, shredded
  • 6 green onions, chopped

How to Make It

  1. Remove flavor packets from soup mix; reserve for another use. Crumble noodles.

  2. Combine noodles, sunflower seeds, and almonds. Spread on a 15- x 10-inch jellyroll pan.

  3. Bake at 350° for 8 to 10 minutes or until golden brown; set aside.

  4. Bring sugar and next 3 ingredients to a boil in a saucepan over medium heat. Remove from heat; cool.

  5. Place bok choy and green onions in a large bowl. Drizzle with sugar mixture. Add ramen noodle mixture, tossing well. Serve immediately.