Crunchy Bok Choy Salad

Ingredients

• 1 tablespoon canola oil
• 1/2 cup slivered almonds
• 1 large head bok choy, trimmed and cut into bite-size pieces
• 1 bunch green onions, chopped
• 2 (3 ounce) packages ramen noodles, broken into pieces
• 1/2 cup canola oil
• 1/2 cup white sugar
• 1/4 cup balsamic vinaigrette salad dressing
• 1 tablespoon soy sauce

Directions

Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl.

Toss bok choy, green onions, and ramen noodles with the almonds.

Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.

Pour dressing over vegetables and toss to mix.