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Crunchy Bok Choy Salad

Source of Recipe

Ann Burgess via Jo Hamilton from Cooking Light 2001


Recipe Introduction

Delicious salad that my MIL Jo made for my birthday dinner 2015. You can do all of the prep ahead of time and dress and toss the salad at the last minute.

Recipe Link: www.myrecipes.com/recipe/crunchy-bok-choy-salad

List of Ingredients

DRESSING:
2 T. sugar (or Splenda)
3 T. apple cider vinegar
3 T. low-sodium soy sauce
2 t. peanut butter
1/2 t. curry powder
1/4 t. crushed red pepper

SALAD:
1 (3 oz.) package ramen noodles
1/4 c. unsalted dry roasted peanuts
3 c. thinly sliced bok choy
1 c. thin red bell pepper strips
1/2 c. shredded carrot
1/4 cup diagonally cut green onions



Recipe

DRESSING:
Combine dressing ingredients and whisk well.

SALAD:
Heat oven to 300 degrees.
Crumble the noodles and toast them with the peanuts in the oven on a baking sheet until browned. Cool.

Combine the noodles, peanuts, bok choy and the remaining ingredients in a bowl. Drizzle with dressing and toss.

Serves 8-10.