Bok Choy Asian Salad

One acre of prime land can produce many pounds of edible product. For example: 30,000 lbs of apples, 40,000 lbs of potatoes, 50,000 lbs of tomatoes, OR 250 lbs of beef

Bok choy is an excellent source of vitamins A, C, and K.  It is also full of antioxidants that help protect against breast, colon, and prostate cancers.  Bok choy can also be considered a “zero or negative” calorie food because 100 grams is only 13 calories.  Bok choy is popular among chinese dishes, but can be added to salads, sandwiches, and soups too.

Salad Ingredients

  • 1/4 stick of butter
  • 1 package of ramen noodles (don’t use the seasoning)
  • 1.5 oz sesame seeds
  • 1/2 cup sliced almonds
  • 1/2 head bok choy cut into bite size pieces
  • 3 green onions sliced (entire vegetable)

Salad Dressing Ingredients

  • 1/2 cup sesame oil (I did a little less than 1/2 cup, you can use other oils too if sesame is not available)
  • 1/2 cup rice vinegar
  • 4 tablespoons sugar
  • 4 teaspoons soy sauce

This recipe made about 4 salads with salad dressing left over.  Cut up washed bok choy (use both the leafy parts and the white stalks) and green onions.  In a skillet brown the almonds, sesame seeds, and the crunchy ramen noodles with the butter.  Constantly stir it so it doesn’t burn.  When it is done browning put it on a plate or a container so it doesn’t keep cooking in the pan.  For the salad dressing whisk the rice vinegar, sugar, and soy sauce first so the sugar dissolves.  Then add the oil and whisk. The recipe I followed called for 1 cup of sugar, but that sounded like way too much for my taste.  Then toss the crunchy topping, bok choy, green onions, and the salad dressing. Total prep time was about 10-15 minutes.

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