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| Crunchy Bok Choy Salad |
"Wonderful, good for you, and you won't have anything to say but 'give me more.'"
Ingredients :
- 1 tablespoon canola oil
- 1/2 cup slivered almonds
- 1 large head bok choy, trimmed and cut into bite-size pieces
- 1 bunch green onions, chopped
- 2 (3 ounce) packages ramen noodles, broken into pieces
- 1/2 cup canola oil
- 1/2 cup white sugar
- 1/4 cup balsamic vinaigrette salad dressing
- 1 tablespoon soy sauce
Instructions :
| Prep : 15M | Cook : 5M | Ready in : 20M |
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- Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl.
- Toss bok choy, green onions, and ramen noodles with the almonds.
- Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.
- Pour dressing over vegetables and toss to mix.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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