This is a crispy, crunchy salad and is the perfect compliment to any spring or summer grill out. Also, great alone as a snack.
½ cup butter
2 Tbsp sugar
½ cup sunflower seeds – shelled and unsalted, you can buy them this way.
2 – 3 oz. packages ramen noodles (uncooked, broken up, do not use seasoning packs)
1 – 3 oz. package sliced almonds
1 – 2 lb. head bok choy
4 stalks green onions with tops
¾ cup extra virgin olive oil
¼ cup red wine vinegar
2 Tbsp sugar
2 Tbsp soy sauce
1. Make the cruchy mix. In large pan melt butter and add sesame seeds, 2 Tbsp. sugar, broken ramen noodles, almonds. Brown and set aside to cool.
2. Mix the Greens. Wash and chop bok choy into bite sized pieces and mince green onions in large salad bowl.
3. Make the dressing. Mix olive oil, red wine vinegar, 2 Tbsp. sugar, and soy sauce.
DO NOT MIX THIS SALAD TOGETHER UNTIL YOU ARE READY TO EAT IT
Just prior to serving the salad, mix bok choy and ramen noodles mixture. Drizzle dressing over salad or pass dressing around in small bowl.
This makes a very large salad, therefore I store the crunchy mix in an airtight container, the dressing can be stored in a small pour able container, and the cut op greens can last 3-5 days if refrigerated properly. When I want some I just pull out all 3 and mix them into the serving size I want.