Recipe: Asian Tossed Salad

This salad is best served at room temperature, with the dressing super cold!! Be careful not to burn the sesame seeds, ramen noodles or almonds- they take practically no time to toast! Also, this goes very well with an off dry Reisling such as: Bonny Doon Pacific Rim Dry Riesling $ 20's

1 med. head Bok Choy, ribs in tact, cut into chiffonade
1 med. head Napa Cabbage, ribs removed, cut into chiffonade
2 bags Ramen noodles, uncooked, toasted in pan w/butter
1 small red onion, if desired, sliced VERY thin
1 cup slived almonds, toasted in dry hot pan until golden brown

Dressing:
1 cup blended oil
1/2 cup rice vinegar
2 Tablespoons sesame oil
2 Tablespoons sesames seeds, toasted in dry hot pan until golden brown
Juice of 1/2 lime, no seeds
1 Tablespoon lime zest
1 Tablespoon soy sauce

Shake all ingredients for dressing in a jar with a lid, closed tightly. Serve cold.