Bok Choy Salad

Salad & Dressing

INGREDIENTS

2 stalks bok choy
2 bunches scallions
3 packages Ramen noodles
1 package slivered or sliced almonds
1 package sunflower seeds
Garlic powder

Dressing:
1 cup oil
3-4 tablespoons soy sauce
1/4 cup cider vinegar
3/4 cup sugar

DIRECTIONS

1. Wash bok choy well and pat dry. Chop bok choy and put it in a bag punched with air holes. Refrigerate.

2. Chop scallions, put in bags punched with air holes and refrigerate.

3. Crunch up Ramen noodles in package with hands. Open package and discard
seasoning packets.

4. Pour noodles in large bowl; add almonds and sunflower seeds to make a nice even mix. Add a lot of garlic powder and mix well.

5. In a large pan, sauté half the noodle sunflower and almond mixture in vegetable oil and then remove from pan and sauté the rest of the mixture.

6. Cool mixture and store in container at room temperature.

7. Heat all dressing ingredients together in a pot, mixing constantly. When mixture comes to a boil remove immediately from heat and stir until it stops boiling. Let cool, then pour into an airtight container and refrigerate.

8. Prepare salad by mixing ingredients together right before serving to prevent the salad from getting soggy.