Bok Choy Salad

• 1 head bok choy, finely chopped
• 2 bunches green onions, thinly sliced
• 2 packages (3 ounces each) ramen noodles, broken
• 1/4 cup slivered almonds
• 2 tablespoons sunflower kernels
• 1/4 cup butter
• 1/3 to 1/2 cup sugar
• 1/2 cup canola oil
• 2 tablespoons cider vinegar
• 1 tablespoon soy sauce

1. In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter for 7 minutes or until browned. Remove from the heat; cool to room temperature. Add to bok choy mixture.
2. In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.

bok choy, green onions, ramen noodles, almonds, sunflower kernels, butter, sugar, canola oil, cider vinegar, soy sauce

Taken from www.tasteofhome.com/recipes/bok-choy-salad/ (may not work)