Bok Choy Salad

• 2 (3-ounce) packages ramen noodle soup mix
• 1/2 cup sunflower seeds
• 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, shredded
• 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 jellyroll pan.
3. Bake at 350u0b0 for 8 to 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.

ramen noodle, sunflower seeds, slivered almonds, sugar, olive oil, cider vinegar, soy sauce, choy, green onions

Taken from www.myrecipes.com/recipe/bok-choy-salad (may not work)