Crunchy Bok Choy Salad

Wonderful, good for you, and you won’t have anything to say but ‘give me more.’

INGRIDIENT

1 tablespoon canola oil

½ cup slivered almonds

1 large head bok choy, trimmed and cut into bite-size pieces

1 bunch green onions, chopped

2 (3 ounce) packages ramen noodles, broken into pieces

½ cup canola oil

½ cup white sugar

¼ cup balsamic vinaigrette salad dressing

1 tablespoon soy sauce

DIRECTION

Step: 1

Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl.

Step: 2

Toss bok choy, green onions, and ramen noodles with the almonds.

Step: 3

Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.

Step: 4

Pour dressing over vegetables and toss to mix.

NUTRITION FACT

Per Serving: 452 calories; protein 5.1g; carbohydrates 31.8g; fat 35.5g; sodium 506.5mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb