1 to 2 large heads bok choy, sliced fine, white and some greenbaby spinach leaves or Euro greens, or combo of both
6 scallions, sliced fine (white and green)
2 packages Ramen noodles, (discard flavor packet) broken into small pieces, not crushed (break in
1 or 2 plastic bags)
3 ounces sesame seeds
1 package slivered almonds (about 3 ounces)
1 cup oil (half sesame oil and half vegetable oil)
1 cup sugar
1/2 cup cider or rice vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Cut bok choy and scallions according to directions. Set aside. Spray a foil-lined oven tray liberally with butter-flavor oil. Combine the noodles, sesame seeds and almonds in a plastic bag and shake to mix. Place mixture on tray. Spray again liberally with the butter spray. Brown in an oven, stirring occasionally until an even light brown. Cool thoroughly.
Dressing: Bring all dressing ingredients to a boil in a small heavy saucepan. Simmer, stirring until sugar has dissolved. Remove and cool to room temperature or refrigerate in advance. Bring dressing to room temperature before serving. The dressing may separate, and just before tossing with salad, whisk rapidly to mix well. Turn this into a great entree by adding cooked shredded chicken, perhaps from a store-bought rotisserie one. Serves 10 to 12.
(The dressing is usually enough to more than double the recipe. You can keep leftover dressing in refrigerator for weeks. Also, I use a hammer or rolling pin to lightly break up the Ramen noodles. I usually double the noodles so that I have them on hand for another time. Store the browned noodle mix in a tightly closed plastic bag or container and refrigerate the