Crunchy Bok Choy Salad

1 tablespoon canola oil

½ cup slivered almonds

1 large head bok choy, trimmed and cut into bite-size pieces

1 bunch green onions, chopped

2 (3 ounce) packages ramen noodles, broken into pieces

½ cup canola oil

½ cup white sugar

¼ cup balsamic vinaigrette salad dressing

1 tablespoon soy sauce

Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl.

Toss bok choy, green onions, and ramen noodles with the almonds.

Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.

Pour dressing over vegetables and toss to mix.