I have received so many compliments and requests for recipe on this one. I never add Mandarin
oranges. --- Pam
BOK CHOY SALAD (Sandy Gamble - RFC 9/6/98) (12 servings)
2 bunches bok choy; chopped - use both green & white
3 green onion stalks; sliced - white & a little green
Crunchies
½ c butter
2 Tbsp sugar (or more to taste)
4 oz sliced almonds
2 pk Ramen noodles - crumbled
½ c sesame seeds
Dressing
1 c canola oil
½ c granulated sugar
¼ craspberry red wine vinegar
2 ½ Tbsp soy sauce
Optional
1 c Mandarin oranges; drained
Start this the day before.
For the dressing:
Combine the oil and sugar in a bowl and micro for 2 minutes to dissolve sugar. Let cool, then add
the vinegar and soy sauce. Chill overnight.
For the crunchies:
In a large skillet, on medium heat, melt butter and sugar until hot. Add the sesame seeds, almonds
and noodles. Toast 10 minutes, stirring constantly until lightly browned. Let cool completely and
place in a zip-lock type bag and store at room temperature until next day.
Just before serving, toss everything together in a large salad bowl.