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Karen's Crispy Oriental Salad Recipe


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     Karen's Crispy Oriental Salad

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   12

3/4 stick of butter or margarine
2 Tbl granulated sugar
1/2 C sesame seeds
2 (3-oz pkgs) uncooked broken ramen noodles
1 (3-oz pkg) sliced almonds
2 lbs bok choy
4 sliced green onions with tops
3/4 C vegetable oil
1/4 C red wine vinegar
1/2 C granulated sugar
2 Tbl soy sauce

In a large skillet, melt butter over medium heat. Add 2 Tbl sugar, sesame seeds, broken ramen noodles (do not use seasoning packets) and almonds. Cook ans stir until lightly browned, about 5 minutes. Cool to room temperature.
Meanwhile, coarsely chop bok choy using both stalks and leaves.
Combine all dressing ingredients- vegetable oil, red wine vinegar, 1/2 C sugar, and soy sauce. Shake well.
To serve, toss greens with noodle mixture and dressing.
Serving Suggestions
Ingredients can all be prepared up to 3 days in advance and kept in seperate containers, toss before serving.

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