Crunchy Bok Choy Salad
Wonderful, good for you, and you won't have anything to say but 'give me more.
Recipe by: Cookmaster
Ingredients
20 m
5 servings
452 cals
Ingredients
Prep 15 m
Cook 5 m
Ready In 20 m
Footnotes
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
source: www.allrecipes.com
Recipe by: Cookmaster
Ingredients
20 m
5 servings
452 cals
- 1 tablespoon canola oil
- 1/2 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
- 1/2 cup canola oil
- 1/2 cup white sugar
- 1/4 cup balsamic vinaigrette salad dressing
- 1 tablespoon soy sauce
Ingredients
Prep 15 m
Cook 5 m
Ready In 20 m
- 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.
- Toss bok choy, green onions, and ramen noodles with the almonds.
- Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.
- Pour dressing over vegetables and toss to mix.
Footnotes
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
source: www.allrecipes.com
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