Serves 10
"IN THE KITCHEN~WITH MOM"
p. 68
Ellayne Sapienza
SALAD
1 large bok choy (Chinese cabbage)
(or you can use 2 heads of Chinese lettuce which is
smaller than the bok choy)
1/2 cup margarine
2 packages Ramen oriental flavor noodles
1/2 cup sesame seeds
6 ounces slivered almonds
DRESSING
1/4 cup vinegar
3/4 cup vegetable oil
1/2 cup sugar
2 tablespoons soy sauce
In a large skillet, melt the margerine. Add the flavor packs from the Ramen noodles. Add the sesame seeds, slivered almonds and broken up Ramen noodles. Cook over medium heat until the mixture begins to turn brown. Set aside to cool.
For the dressing, combine the vinegar, oil, sugar and soy sauce. Heat until just boiling. Let cool before dressing the salad.
Combine the bok choy, noodle mixture and dressing just prior to serving. The ingredients can be stored separately in the refrigerator for several days. This recipe makes a very large salad, so you may want to only mix up half at a time.