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Crunchy Bok Choy Salad



    • 2 Tbsp. sugar or Splenda
    • 3 Tbsp. apple cider vinegar
    • 3 Tbsp. low sodium soy sauce
    • 2 tsp. peanut butter
    • 1/2 tsp. curry powder
    • 1/4 tsp. crushed red pepper


    • 1 (3 oz.) pkg. ramen noodles
    • 1/4 cup unsalted dry roasted peanuts
    • 3 cup thinly sliced bok choy
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    • 1 cup very thin red bell pepper strips
    • 1/2 cup shredded carrot
    • 1/4 cup diagonally cut green onions


    In a large bowl, combine all of the dressing ingredients, with a whisk to mix well.

    To prepare the salad, crumble the ramen noodles, discarding the seasoning packet. Heat a nonstick skillet over medium heat. Add peanuts, saute for 4 minutes or until browned. Remove from heat. Combine ramen noodles, peanuts, bok choy and rest of ingredients in a large bowl. Drizzle the dressing over the salad. Toss gently to coat. Serve immediately. Makes: 10- 1/2 cup servings.

    By Terri

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