Welcome back for day two of the five-part series, “The Garden’s Bounty,” which is being hosted by Savannah of Hammock Tracks. Five different bloggers are linking up each day this week and sharing recipes that take advantage of the delicious fresh fruits and vegetables that are readily available during the summer season. So, make sure you check back every day to discover some great new summer recipes! Today we shine the spotlight on one of summer's "star players" - Salads.
I'm sharing a deliciously different salad recipe today, which I originally enjoyed at my sister's house. I had never before eaten Bok Choy, which is a type of Chinese cabbage, and probably wouldn't have tried it on my own, so I think my sister for expanding my palate! This is her recipe, with my tweaks! :)
Bok Choy Salad
1 large bunch bok choy
1 bunch green onions
1/2 cup sliced almonds
1 pkg. Ramen noodles, broken in pieces
2 TBSP butter
3/4 cup olive oil
1/4 cup red wine vinegar
1/2 cup sugar
2 TBSP soy sauce
1. Rinse and chop bok choy and green onions; place in serving bowl.
2. Saute almonds and Ramen noodles in butter, stirring constantly, until browned.
3. Mix together all dressing ingredients in a jar; shake well.
4. When ready to serve, toss Bok Choy and onions with Ramen noodle topping and dressing. Serve immediately.
Welcome to Yes They Are All Ours -- where I answer the question I've heard more than any other through the years! I share glimpses into my somewhat crazy life as a home-schooling mother of ten children, while seeking to encourage other women to find joy and fulfillment in embracing their high calling as wives, mothers, and keepers of their homes. I hope you'll find refreshment here! ~Elizabeth
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