Recipe by Cookmaster
"Wonderful, good for you, and you won't have anything to say but 'give me more.'"
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1 large head
bok choy, trimmed and cut into bite-size pieces
green onions, chopped
2 (3 ounce) packages
ramen noodles, broken into pieces
balsamic vinaigrette salad dressing
very good salad.I did add canned chicken to it just to give it some meat,with one tsp.chicken bouillion mmmmmmgood
This was so quick to make and very tasty. My husband loved it and I shared with co-workers. They have the recipe now. One thing I changed was the amount of sugar, cut it down to 1/4 cup. And instead of ramen noodles I used La Chow crispy noodles for individual servings.
To save on fat, I toasted the almonds in the oven rather than cooking with oil and used a little less oil for the dressing, as well (with no sacrifice to flavor). Added sliced red bell pepper for color and some leftover shredded grilled chicken breast. I didn’t have any ramen noodles, so I used chow mein noodles instead and would use them again. Served with toasted baguette with a yummy compound butter that I’d mixed up early in the day. The dressing had just the right amount of sweetness and is mellow in taste. This was an absolutely delicious salad which will be made often in this house. Thanks, Cookmaster, thoroughly enjoyed your recipe.
Loved this. Made a small switch to chow mein noodles instead of ramen and am looking to try it with spinach instead of bok choy.
My mother served this and I had to have the recipe. Who knew raw bok choy could taste so delicous? Amazing...
Very light & refreshing. I've never had bok choy before & will make this salad again as is or for a main meal with grilled chicken included for a hot summer day meal.
Followed suggestions of others and used chow mein noodles. Julienne sliced carrots added a splash of color for a nice presentation.
Delicious!! My husband does not usually eat anything green. He used the left over salad for his lunch. I replaced halved cashews for the sliced almonds. This added to the asian flavor. I reduced the sugar to 1/3 cup and added an additional tablespoon of soy to reduce the sweet taste. (I may try 1/4 cup sugar the next time.) I replaced the balsamic vinaigrette with straight balsamic vinegar and topped off with red pepper flakes.
* Percent Daily Values are based on a 2,000 calorie diet.
Crunchy Bok Choy Salad
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 320
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