Bok choy salad

• 1/2 c red wine vinegar
• 1/2 c olive oil
• 1/2 c sugar
• 1 T soy sauce
• 1/4 c butter
• 1/4 c slivered almonds
• 1/4 c sesame seeds
• 2 (3 ounce) packages ramen noodles
• 1 medium head bok choy
• 3 green onions

In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once. Makes 8 servings