This recipe is very simple to prepare and perfect for warm summer nights when you don't want to heat up the house by using the oven. You can half the ingredients for a smaller salad and you can also use romaine lettuce instead of bok choy if you choose.
SERVES 10 -12
Ingredients
- 3 heads organically grown baby bok choy, bottom hard stems removed
- 3 (3 ounce) packages crushed ramen noodles, crumbled, throw out seasoning packet
- 2 bunches organic scallions, chopped
- 1 1/2 cup slivered almonds
- 3 tablespoons butter
- 4 tablespoons sugar
- 6 tablespoons soy sauce
- 2/3 cup white wine vinegar
- 1/2 cup sugar
- 1 cup olive oil
Directions
Toast almonds, ramen noodles, sugar and butter in a skillet until lightly browned. Place on paper towels to drain. Be careful not to scorch this with the sugar. Chop baby bok choy and scallions into bite sized pieces and place in serving bowl. In another bowl, prepare the dressing by mixing the soy sauce, white vinegar, sugar and olive oil together with a whisk. Toss salad with dressing (to taste) and top with ramen/almond mixture. Serve at once. Enjoy!
(Quick side note, Sterling Vineyards is a member of “1 Percent for the Planet,” an alliance of businesses that donate at least 1 percent of their annual net revenues to environmental organizations worldwide...be sure to support great businesses like this!)
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