bok choy salad
(3 ratings)
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Yum. Everyone loves this recipe! I put the Ramen noodles in a gallon size zip lock bag and crush then with a rolling pin. Then I add the almonds and sunflower seeds and pour the flavored butter over the mixture & mix in the bag before baking. Just empty the bag onto a cookie sheet. When I go to a party with this, I have the salad, the dressing, and the topping all seperate, and mix right before serving. The dressing and topping can be made the day before. Enjoy!
(3 ratings)
yield
20 serving(s)
prep time
1 Hr
cook time
15 Min
Ingredients For bok choy salad
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1 bunchbok choy, entire large head
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1 bunchromaine lettuce, large head
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1 lgred pepper, seeded
- SALAD DRESSING
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1/2 cpacked brown sugar
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1/3 crice vinegar (original or seasoned)
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1/3 ccanola oil
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4 tspsoy sauce
- SALAD TOPPING
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3 pkgoriental ramen noodles, crushed
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1 csliced almonds
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3/4 csunflower seeds
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6 Tbspbutter or margarine
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1 1/2 pkgorientalo ramen noodle flavoring packets
How To Make bok choy salad
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1Chop the 3 salad ingredients into medium sized pieces.
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2Mix salad dressing ingredients in a small pot & heat to a boil. Take off heat as soon as it boils. Let cool.
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3Melt butter (about 30-40 seconds in microwave) then add flavoring packets to the melted butter. pour over crushed Ramen noodles, sunflower seeds & almonds & mix well. Bake for 10-15 minutes at 350 degrees until golden brown. Stir half way through baking.
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4Pour cooled dressing over salad and top with topping. Stir all ingredients. Let stand 5-10 minutes, then serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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