Bok Choy Salad

Bok choy has been popular here since the 80s at the local farmer's markets, perhaps because we have a high population of Hmong (hey, that's who I bought it from!). It is now in most grocery stores. Yummy and crisp. The salad below started appearing in church cookbooks in the mid to late 90s using Romaine, but now feature bok choy. I like both. Yummy, but as I get older, I prefer a lot less sugar.

Bok Choy Salad

2 heads bok choy, stems removed (can substitute Romaine lettuce)
2 (2 oz) packages ramen noodles, crumbled, throw out seasoning packet
1 bunch green onions, chopped
1/2 cup sunflower seeds, unsalted (more or less to taste)
1 cup almonds slivered (more or less to taste)
1 1/2 tablespoons butter or margarine
3 tablespoons soy sauce
1/3 cup white vinegar
1/4 cup sugar
1/2 cup olive oil

Toast sunflower seeds and almonds in melted margarine in a skillet until light brown. Place on paper towels. Tear bok choy (or lettuce) into bite sized pieces. In a large bowl, combine bok coy, ramen noodles, green onions, sunflower seeds and almonds.

In another bowl, prepare the dressing by mixing soy sauce, white vinegar, sugar and olive oil together with a whisk or blender stick. Pour the dressing into the salad. Toss to blend and serve at once.