I think salad has its place, but it’s not my favorite part of the meal. It often seems just too predictable. This one isn’t. It goes beyond lettuce and vegetables to add both a slight sweetness and a little tang.
My aunt made this more than a decade ago and it’s been a family favorite ever since.
Bok Choy Salad
Topping
½ cup margarine
1 3 oz package ramen noodles, crumbled
2 tsp sugar
3 oz (1/4 cup) slivered almonds
½ cup (plus or minus) sesame or sunflower seeds
Melt margarine in a skillet and add the rest of the ingredients. Sauté until mixture is browned (this happens very quickly, so be sure to watch) Remove from stove and chill.
Dressing
¾ cup vegetable oil
½ cup red wine vinegar
½ cup (plus or minus) sugar
2 tbs soy sauce
Blend all ingredients together
Salad
1 large head of bok choy, chopped coarsely
4 green oinons, chopped
Mix bok choy and green onions with dressing, add topping
