To make bok choy salad with ramen, combine 1 head of chopped bok choy and 2 bunches of chopped green onions in a large bowl. In a skillet, saute 2 packages of broken ramen noodles in butter for seven minutes or until brown. Combine with other ingredients and add dressing.
For a variation on this recipe, saute 1/4 cup of slivered almonds and 2 tablespoons of sunflower seeds along with the ramen noodles. Let the ingredients cool to room temperature before adding them to the bok choy mixture.
Alternatively, place the ramen, almonds and sunflower seeds in a 15-by-10-inch pan and bake in the oven at 350 degrees for 10 minutes or until golden to give the salad more crunch. Toss the ingredients in a tablespoon of olive oil before cooking if desired.
To make dressing for the salad put 1/3 to 1/2 cups of sugar, 1/2 cup of canola oil, 1 tablespoon soy sauce and 2 tablespoons cider vinegar in a jar with a lid and shake well to combine. Pour the dressing over the salad right before serving and toss.
For a citrus variation, add 3 tablespoons of freshly-squeezed orange juice to the dressing mixture. Then top the finished salad with orange slices.