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Crispy Oriental Salad

Serves: 10
Total Calories: 469

Ingredients

Dressing:
3/4 cup canola oil
1/2 cup sugar
1/4 cup red wine vinegar
2 tablespoons soy sauce
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Salad:
1/2 cup margarine or liquid butter
1 (1-ounce) bottle sesame seeds
2 packages ramen noodles, broken up (do not use seasoning)
1 (1/2-cup) package slivered almonds
2 tablespoons sugar
2 pounds bok choy (or Nappa cabbage)
5 green onions with tops, sliced

Directions:

Dressing:
Ingredients can be made 3 days in advance and refrigerated.

Salad:
In a large skillet melt margarine over medium heat. Add sesame seeds, noodles, almonds, and sugar. Cook until lightly browned. Set aside, cool to room temperature. Meanwhile coarsely chop bok choy using both stalks and leaves. Combine with green onions and chill. Combine everything together just prior to serving.

Nutritional Facts:

Serves: 10
Total Calories: 469
Calories from Fat: 260

This Crispy Oriental Salad recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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