Karen's Oriental Bok Choy Salad

This is one of Mom's go to salad to take to parties or picnics.  It is really yummy and not that difficult to make and is always a crowd pleaser! 

1/2 cup butter or margarine

2 T sugar

1/2 cup sesame or sunflower seeds

2 (3oz) pkgs dry Ramen noodles (do not use seasoning)

1 (3oz) pkg almonds, sliced

2 lbs chopped bok choy or napa cabbage

4 green onions, sliced with tops

Dressing: 

3/4 cup vegetable oil

1/4 cup red wine vinegar

1/2 cup sugar

2 T soy sauce

 In a large skillet, melt butter over medium heat.  Add sugar, seeds (I used sunflower), broken up Ramen noodles and almonds.  Cook and stir until lightly browned, about 5 minutes.  Cool to room temperature. 

I spread out my browned noodle mixture on a foil lined cookie sheet to cool.

 Place all dressing ingredients in a glass jar.

  Shake to combined.

 Coarsely chop up bok choy or napa cabbage (I used napa cabbage) you could also us a combination of the two. Chop up green onions and mix with greens.

Combined all ingredients together and enjoy!

Tip: Ingredients can all be prepared up to 3 days in advance and kept in separate containers. Keep greens and dressing in refrigerator.  Toss together just before serving.