Probably my favorite salad, this crispy, crunchy one is the perfect compliment for Fancy Sherried Chicken Breasts and San Francisco Chops, or any spring/summer grill out. Also, great alone as a snack.
This makes a very large salad, therefore I store the topping in an airtight container, the dressing can be stored in a small pourable container, and the cut up 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.
½ cup butter
2 tablespoons sugar
½ cup sesame seeds
2 (3 ounce) packages ramen noodles (uncooked, broken up, & do not use seasoning packs)
1 (3 ounce) package sliced almonds
¾ cup vegetable oil
¼ cup red wine vinegar
½ cup sugar
2 tablespoons soy sauce
1 (2 lbs.) bok choy
4 stalks green onions with tops
1. In large pan melt butter and add sesame seeds, sugar, broken ramen noodles, almonds.
Brown and set aside to cool. After cooled, break up and set aside in small bowl.
2. Wash and chop bok choy (smaller is better) and green onions in large salad bowl.
3. Mix vegetable oil, red wine vinegar, 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.