This recipe is one I make often, especially for holidays and brunch. Everyone loves this and I always make extra to send with my guests. The salad is not GF because it’s made using ramen noodles. For GF version omit the ramen.
Salad Ingredients:*
- 2 large Bok Choy, chopped into bite sized pieces, including stems
- 1 large Romaine, chopped
- 2 bunches of scallions, chopped
- 1 package of ramen noodles, Oriental flavor
- 1/2 cup unsalted sunflower seeds
- 1cup, unsalted, slivered, almonds
- 3 T ghee
Dressing Ingredients:
- ½ cup light olive oil
- 1/3 cup white wine vinegar
- 1/3 cup monk fruit sweetener
- 3 T Tamari or Coconut Aminos
- Combine ingredients in a cruet or Mason jar and shake vigorously. Dressing may be prepared in advance.
Salad Directions:
Wash chopped greens well and set aside. I like to store them in zip lock bags lined with paper towels (air removed) to keep them crisp.
1 day in advance:
Crush ramen noodles in package, then remove seasoning packet (throw away)
Melt ghee in skillet, sauté nuts until golden, being careful not to burn, then add crushed ramen noodles.
Just before serving, combine all the greens with crunchy combination in a large bowl (set aside portion you’re not going to serve). Toss gently with dressing. Top with sesame seeds and mandarin oranges (optional, from can)
*Recipe can be doubled or tripled but keep ratio of Bok Choy to Romaine is 2:1
Note: I adapted this from a few different recipes and added my own spin and healthy ingredients.
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