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(In Memory of Grace Easson)

1 large bok choy
1 bunch green onions
1 bottle sesame seeds
1 pkg. (1/2 c.) slivered almonds
2 pkgs. Ramen noodles (break up noodles; discard seasoning)

Clean and chop bok choy (cabbage) leaves and stalks. Chop green
onion; mix with bok choy. Brown slivered almonds in pan, toss in
sesame seed briefly. Remove from pan. Saute broken and separated
noodles in butter. Combine salad and pour dressing on top. Toss
with dry toppings.

1/2 c. cider vinegar
1/2 c. sugar
1/4 c. oil
2 Tbsp. soy sauce

Boil ingredients for 1 minute, then chill dressing.

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