Quite possibly one of the best house-made salads I’ve ever tasted. Another parent at my son’s school brought this dish to an event on Saturday. Let’s just say I had to do quite a bit of investigation to figure out who had made it and then I had to track the woman down for the recipe!
I altered the original recipe a bit — to lower the calorie and fat count (I’m trying to lose a few pounds). I will post both the original recipe with my revisions alongside.
2 pkgs Ramen noodles, uncooked and crumbled — w/out seasoning (I used one package)
5 1/2 oz of sliced almonds (I used 2 tbsp of raw, sliced almonds)
1/4 c margarine (I used to 2tbsp light butter)
1/2 c salad oil (I used EVOO)
1/4 c sugar (I used Splenda)
1/4 c vinegar (I used sushi rice vinegar)
2 tbsp soy sauce
1 tsp sesame seeds (I used black)
1 head of bok choy (washed and sliced like celery)
1/2 bunch of green onions
1 c bean sprouts
1. Brown almonds in butter. Add crumbled Ramen noodles and continue to brown (do not overcook).
2. Cut bok choy and green onions.
3. Put all dressing ingredients in jar and shake well.
4. Toss greens with topping and dressing. Serve immediately.
This is SO good! I’m serving it tonight, topped with a small piece of teriyaki salmon.