You know that feeling of when you need to whip up a salad, you want it to look kind of fancy, but want something simple too? Well this is me, whenever I entertain. A simple green salad is always nice, but I also like something a bit different. This salad has been around for years, and had been around my family for years. It is that ‘go to salad’ when you don’t know what else to do. Really, the only tedious and kind of time-consuming task is chopping the bok choy. But when you think about all the little things you have to wash and chop for a garden green salad, this is actually nothing at all.
People also often think you have to cook bok choy to eat it. No. It is great raw in the this salad. You could probably cook it a little, but it would then get rid of that crunch. And it is the crunch in this salad that makes it really yum.
And another little trick, only add the noodles and dress the salad when you are ready to serve. Once dressed, it makes the noodles go soggy after awhile, so you don’t want to prepare this in the morning to only serve in the evening. It is the crunch of the noodles that gives an extra wow factor.
What you need:
3 bunches of bok choy
1/2 cup dried cranberries
1 cup dried crunchy noodles
1/2 cup toasted slithered almonds (or any other nut, if you don’t have almonds on hand).
For the dressing:
1/2 cup extra virgin olive oil
1/4 cup white vinegar
5 tablespoons of soy sauce
5 tablespoons of white sugar
Method:
♥ Cut the ends of the bok choy and rinse really well. Let dry, or pat dry with a paper towel
♥ Cut the bok choy into thin slices or chunks.
♥ Throw in the cranberries, toasted almonds and noodles.
♥ Whisk together the dressing, and toss through the salad. Serve immediately.
