My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, May 11, 2011

Bok Choy Salad

What a quick easy salad this one is. For a salad entree', grill a chicken breast or two, or sirloin, slice and place on top. Grilled fish or shrimp would also the wonderful. I love the almonds and sunflower seeds in this.

Bok Choy Salad
6 good servings
print recipe

2 (3-ounce) packages ramen noodle soup mix
1/2 cup sunflower seed
3 tablespoons slivered almonds, chopped
1/2 cup sugar
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons soy sauce
1 bok choy, chredded
6 green onions, chopped

1. Remove flavor packets from soup mix; reserve for another use. Crumble noodles.

2. Combine noodles, sunflower seeds, and almonds. Spread on a 15 x 10-inch jelly roll pan.

3. Bake at 35o degrees for 8-10 minutes or until golden brown, set aside.

4. Bring sugar and next 3 ingredients to a boil in a saucepan over medium heat. Remove from heat; cool.

5. Place bok choy and green onions in a large bowl. Drizzle with sugar mixture. Add ramen noodle mixture, tossing well. Serve immediately.


  1. This sounds great Bev. I've never had bok choy. What does it taste like?

  2. This is very tasty and I just had it at a work potluck.


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