For Flashback Friday I have this vintage photo to share. It just makes me laugh...
Flashing back to a family favorite recipes as well. This is a great salad for a crowd or holiday. Consider it for your Easter table. I promise it will be a hit. The recipe comes from my friend Belinda who is one of the best cooks around. I think you can find it online, but she's the one that introduced it to my family so I give her the credit!
Bok Choy Salad
my friend Belinda
1 Bunch Bok Choy Cabbage6 Green Onions
Chop bok choy into bite size pieces - use the whole thing. Slice green onions. Refrigerate until ready to serve.
2 pkgs ramen noodles (use the seasoning packet for something else)
1 small package slivered almonds
1 stick butter
2 tsp sesame seeds
Brown crushed noodles and almonds in butter. In the last couple of minutes add the sesame seeds and brown without burning. Drain on paper towels and cook to room temperature. Reserve until ready to serve salad.
3/4 cup sugar
1/4 cup vinegar
3/4 cup vegetable oil
2 Tablespoons soy sauce
Combine dressing ingredients in a jar and shake well. Refrigerate and reserve until ready to serve salad. When ready to serve combine topping, salad and dressing then toss. Serve immediately.
If you have a flashback of any kind, Easter or otherwise please add your link below!
I'm joining in for Foodie Friday over at Designs by Gollum. Check it out!