Asian Salad with bok choy and almonds with soy sauce vinaigrette

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Dad gave me this recipe but he got it from a friend. It doesn't matter really where it came from because it's delish! It was a hit in cooking class.

Serves 6-8
Prep time: 15 minutes
Total time: 30 minutes

Ingredients:

  • 1 bunch green onions, chopped
  • 1 head Bok Choy, sliced
  • 2 tablespoons butter
  • 1 cup sliced almonds
  • 2 packages Ramon noodles, break into pieces
  • Salt and pepper to taste

    Dressing

  • 1/2 cup sugar
  • 2 tablespoons soy sauce
  • 3/4 cup olive oil
  • 1/2 cup white vinegar
  • 1/2 teaspoon garlic powder

    Instructions:

    To make dressing combine all ingredients and stir until well blended.
    Heat the butter in a large skillet on medium high heat. Combine onions and noodles and sauté until golden. Remove from heat. Place bok choy in a large bowl, add onions. Pour dressing over salad ½-2 hours before serving to marinate the salad greens. Top with almonds and noodles before serving.

    Terri’s Tips :

  • An easy way to toast almonds is to place on a plate in the microwave for about 2-3 minutes. Another way is to toss with a little melted butter or cooking oil and toast in 300 degree F oven for about 10-12 minutes or until slightly golden

    Cooking Wiser:

  • Make dressing ahead; can be stored in the refrigerator for several days

    Make it your own
    Add bacon bits to the salad with the almonds
    Use chopped pecans instead of almonds
    Use chopped peanuts to replace almonds and use sesame seed oil to replace olive oil. Sprinkle top with sesame seeds