September 23, 2011 by Ellen V
Eric is in the midst of a particularly grueling time in his PhD-earning world, and, thus, I’ve been in charge of meals for a few weeks. Unfortunately for both of us, he is the much better cook. Our eating experiences have suffered a bit.
I did throw together a bok choy salad the other night that was a pleasant break from the usual. Bok choy has become a K Family favorite, and Mama K makes a heck of a salad. She emailed me her recipe, and I tweaked it just a bit:
Bok Choy Salad
1 pkg. Ramen Noodles (I left these out)
1 handful sliced almonds
3 Tbsp. sesame seeds
2 Tbsp. butter
Warm butter until it gets that melty, nutty smell, and toast the seeds, almonds, and noodles in a small skillet.
Mix with 1-2 bunches of bok choy and 4-5 green onions.
Pour dressing (2 Tbsp soy sauce, 1/4 c red wine vinegar, 1/4 c sugar, 1/4 olive oil) over salad.
Because bok choy is a heartier green than most, it’s a great salad to make ahead of time because it won’t get to be a wilty mess after a few hours. It even holds up overnight!