Reviewed: Nov. 20, 2009

A friend made this and it was so yummy. She gave me left overs I had the next day that were even better. her changes: "When making dressing, add a touch garlic,mustard, salt,some sesame oil, honey, and thicken w/ almonds. Veggies- add shredded carrot,a little red oninon,cilantro? chopped bell peppers, chinese cabbage, radichio. Use buckwheat soba noodles-cook ahead-drain, use some sesame oil to keep them from sticking together." subbed. in orange juice for lemon.

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DLG123

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Reviewed: Nov. 18, 2009

Wonderful!! I am vegetarian so I substituted fake chicken for the real thing. I also had a bag of shredded carrots that I needed to get rid of so I added those. Absolutely delicious.

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deesnyder

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

I left the butter out. Delicious! Will make again and again again.... healhy too!

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madismom

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Reviewed: Oct. 29, 2009

Excellent recipe! My friend made it for a party, then forwarded the recipe to me. We both made it without the chicken and served it as a side dish. So good!

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CHILE1

Cooking Level: Expert

Home Town: Carnation, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 2, 2009

I made this salad for the family and we all loved it! I left the dressing on the side so that the leftover salad would keep for another day. Very yummy!

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Chef Colleen

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Reviewed: Sep. 30, 2009

I made this salad for company and got lots of compliments. Quick and easy to make...thanks for the recipe!

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kfitzgerald

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Reviewed: Sep. 29, 2009

This was good last night when we made it, but it's SO much better today for lunch! I didn't put the cruncy mixture in the salad, just sprinkled on top of each serving. I'm not a huge fan of the bok choy so I'll probably try using romaine lettuce next time.

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Sara A.

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Leland, North Carolina, USA

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Reviewed: Aug. 3, 2009

This was a great salad! We left out the chicken and didn't put the sugar in the dressing. We found it didn't need the sugar at all- the soy sauce cut down the tartness just fine. We also put the dressing on as each person wanted it. We have plenty of dressing left over and will make less next time.

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HrCreuzi

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Reviewed: Jul. 15, 2009

This meal was delicious! This was the first time I had ever used Bok Choy and was surprised at how pleasant the flavor. I ended up with too much dressing; I used a slotted spoon to dish it out so that the dressing wasn't overbearing. I will definately add this recipe to my regular meals.

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Ginny

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Reviewed: Jun. 22, 2009

The salad dressing is so delicious and so easy to make! I didn't use the pine nuts and used slivered almonds instead. Might want to add mandarin oranges next time! A great salad, and very versatile, I think you could add or subtract ingredients and have a great salad!

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cookininco

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Reviewed: Jun. 22, 2009

I've made this a few times now and really like it with my adjustments, which is just a matter of taste. Chow mein noodle crackers instead of ramen & butter, slivered almonds instead of sunflower seeds and pine nuts, romaine instead of bok choy. I also like to throw on some raw orange bell pepper. And I make the dressing with brown sugar, sesame oil in place of half the veg oil, and mandarin orange juice in place of lemon. Even better: throw some sesame seeds in there as well! Even made as is, I think this recipe is a keeper, though I'm happy with my adjustments now.

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jasmineflower

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Reviewed: Jun. 18, 2009

This is now one of my regulars! Delicious, easy and light, it's a wonderful summer dish.

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Yogagrrl

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Reviewed: Jun. 3, 2009

My husband loves asian food so i tried this one and it was so good everyone loved it! i read some of the other reviews and added a drop of sesame seed oil to the dressing and definatly gives a more authentic taste and sometimes i also add baby corn. Yummy!

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kristenjoy

Cooking Level: Intermediate

Living In: Tooele, Utah, USA

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Reviewed: May 29, 2009

My husband, not much of a salad guy, LOVED IT!! The dressing is not overwhelming, it's just a great salad.

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Carolyn

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Reviewed: May 28, 2009

Delicious! I added some dried cranberries the second time I made it and liked it even more.

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Hannahlou

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

Living In: Edgewater, Colorado, USA

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Reviewed: May 15, 2009

This was okay, I did substitute romaine for bok choy

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roberta

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Powder Springs, Georgia, USA

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Reviewed: Apr. 8, 2009

Yum! We had this for dinner tonight. I made it according to the recipe, except for the water chestnuts (didn't have any in the pantry, and didn't want to go to the store!) and used slivered almonds instead of the sunflower seeds and pine nuts (toasted w/o the butter). I added the dressing right before serving, as one reviewer suggested, but I think I will add it earlier next time, and just toss the salad frequently so the dressing will permeate the greens (but will add the nuts and noodles right before serving to keep the "crunch".) Thanks for the newest addition to the rotation!

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JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Mar. 23, 2009

I have made other versions of this salad before and all are similar. I liked the sunflower addition in this one. However I didn't feel the dressing had much flavor.

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armywife892

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Harker Heights, Texas, USA

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Reviewed: Mar. 1, 2009

Very good! The only change I made was using cabbage instead.

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KIMRN

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Feb. 25, 2009

Wow! This salad is awesome. I had to substitute few things because of what I had on hand. I used baby greens and cabbage instead of bok choy. I left out the seeds, nuts and green onion. I added some onion powder to the dressing and used white vinegar instead of rice. Oh' abd I also added some julienne cucumber. Delish!

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