Ingredients
1 head bok choy, finely chopped2 bunches green onions, thinly sliced2 packages (3 ounces each) ramen noodles, broken1/4 cup slivered almonds2 tablespoons sunflower kernels1/4 cup butterDRESSING:1/3 to 1/2 cup sugar1/2 cup canola oil2 tablespoons cider vinegar1 tablespoon soy sauce
Preparation
In a large bowl, combine bok choy and green onions. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.
