Crunchy Ramen-Bok Choy Salad

A nice alternative to the usual summer grill accompaniments of potato or macaroni salad with the added benefit of no mayo! Tasty with a surprising crunch. Very addictive.

INGRIDIENT

3 (3 ounce) packages package ramen noodles (flavor packet saved for another use) broken into pieces

½ cup sunflower seeds

½ cup slivered almonds

¼ cup butter, melted

½ cup white sugar

½ cup vegetable oil

¼ cup red wine vinegar

3 tablespoons soy sauce

1 head bok choy, chopped

½ sweet onion, chopped

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.

Step: 3

Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.

Step: 4

Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.

Step: 5

Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.