Bok Choy Salad

  • CookingCrazy Posted: 02/14/11
    Worthy of a Special Occasion

    Just made this for the first time tonight. Yummy. I really liked it. I only used one pkg. of the noodles and cut the dressing in half, as we do not like our salads saturated. It was plenty to dress the salad. I am looking forward to making this salad for a luncheon I am planning. I know this will go over in a big way.

  • DanielleD Posted: 12/15/08
    Worthy of a Special Occasion

    If you've never tried bok choy, this is a great way to introduce yourself! This has become one of my husband's favorite salad recipes and he's not a huge salad fan. I only add one package of ramen noodles and I usually half the dressing recipe as well. One head of bok choy just doesn't go that far (could be because I cut off most of the white part). If you plan to have leftovers, don't toss all the salad with the dressing. Reserve each separately. Great to serve with Asian-inspired meals.

  • Samiam037 Posted: 02/02/10
    Worthy of a Special Occasion

    I CANNOT believe that this was as good as it was! AMAZING! I will continue to make this for years to come!

  • mamabear58 Posted: 06/02/11
    Worthy of a Special Occasion

    I got this one from my aunt years ago. Only I now substiitute 1/2 cup Splenda instead of the sugar! And you can cut back on the oil too, if you are curve conscious. Yummy indeed and no guilt.

  • jennynutter Posted: 03/12/12
    Worthy of a Special Occasion

    I just get sick of eating and cooking the same old food day in and day out. This is a unique salad for me since I just tried bok choy for the first time when making this salad. I really think it is very delicious not time consuming at all. If u are looking for something different this fits the bill.

  • drewalt Posted: 04/08/13
    Worthy of a Special Occasion

    This is a family favorite and always goes over well when we take it to other places. Just make sure you add everything--dressing and toppings--right before serving. I didn't need all of the dressing.

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