Bok Choy Salad

This recipe from Neko gets rave reviews!!

1 head of Bok Choy (or use Romaine Lettuce)
1 bunch of scallions
2 packages of Ramen Noodle soup
1 package (1 cup) of sliced almonds (I use sunflower seeds)
1 jar of sesame seeds ( I often don't put the sesame seeds in)
2 tbsp of sesame or walnut oil (regular corn oil will work)
Sweetened cranberries or golden raisins can be added if desired

Chop bok choy up into bite size pieces. Leave about 1" of the green leaves, discarding the rest. Chop the scallions and mix with the bok choy.

Break the ramen noodles into pieces. Keep the seasoning packet for some other use. In fry pan, saute the noodles in the two tablespoons of oil. When lightly browned, remove from pan, add the almonds and sesame seeds to the pan and brown. (Watch carefully because the almonds tend to cook very quickly.)

Once the noodles, almonds, and sesame seeds are browned, add them to the chopped bok choy and scallions.

1/2 Cup Sugar
1/4 Cup of Sesame or Walnut Oil (regular corn oil will work also)
1/4 Cup White Vinegar
2 Tablespoons of Soy Sauce

Mix ingredients in a saucepan. Bring to a boil. As soon as it starts to boil, remove from heat.

Refrigerate sauce until ready to serve. (The salad will get soggy if you put the dressing on too early!)

Add cut up chicken, beef, or shrimp, if you want, to the salad before tossing with the dressing.

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