Categories: Salad- slaw- salad dressing

Ingredients

• 1 (3 oz.) pkg. ramen noodle soup mix
• 2 Tbsp. butter or margarine
• 1/2 cup sunflower kernels
• 1/2 cup slivered almonds
• 3 cups shredded bok choy
• 1/2 cup sliced mushrooms
• 5 green onions, chopped
• 5 radishes, sliced
• Soy Vinaigrette:
• 1/2 cup sunflower oil
• 1/4 cup rice or balsamic vinegar
• 1 Tbsp. soy sauce
• 1/4 cup sugar

Directions

1. Remove seasoning packet from soup mix, and reserve for another use. Crumble noodles.
2. Melt butter in a jellyroll pan at 350 degrees; add noodles, sunflower kernels, and noodles, sunflower kernels, and almonds. Toss to coat.
3. Bake, stirring occasionally, 5 more minutes or until toasted; cool.
4. Combine noodle mixture, bok choy, and next 3 ingredients. Drizzle with Soy Vinaigrette; toss gently.

5. Soy Vinaigrette:

6. Combine all ingredients; cook over medium heat, stirring constantly, until sugar dissolves. Cool.

7. makes 3/4 cup

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