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!
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(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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