GRILLED BOK CHOY SALAD

 GRILLED BOK CHOY SALAD

INGREDIENTS: 1 HEAD BOK CHOY, 1/2 PURPLE CABBAGE, 4 SCALLIONS

1 PACK RAMEN NOODLES, 1/2 CUP SLIVERED ALMONDS, 1/4 CUP CILANTRO, 1/2 TSP SALT AND PEPPER, 1 CAN MANDARIN ORANGES DRAINED

DRESSING: 1/4 CUP ORANGE JUICE, 1/4 CUP BALSAMIC VINEGAR, 1/4 CUP OLIVE OIL, 1 TBS SESAME OIL, 1 TBS GRATED GINGER, 1 TSP HOT MUSTARD, 1/2 TSP SALT AND PEPPER

OLIVE OIL

MAKE THE DRESSING AND SET ASIDE.

WASH THE BOK CHOY AND LET DRY. SPRAY A LITTLE OIL ON THE BOK, CABBAGE AND SCALLIONS AND GRILL FOR ABOUT 10 MINUTES SO THE VEGGIES GET CHARRED. WHEN IT COOLS, CUT UP.

TOAST THE ALMONDS AND DRY RAMEN NOODLES IN A FRYING PAN UNTIL BROWNED.

MIX EVERYTHING AND ENJOY!