Chinese Noodle Salad

Dressing:
1/4 cup red wine vinegar
2 tablespoons vegetable oil
2 tablespoons juice from mandarin oranges
1/2 tablespoon soy sauce
1/2 tablespoon sugar

Salad:
1-2 tablespoons butter or margarine
6 oz ramen noodles
1/2 cup slivered almonds
1 head bok choy or other cabbage or romaine lettuce or a combination
4 scallions/green onions, green and white parts finely chopped
1/2 cup dried cranberries
1 can mandarin oranges
3/4 pound cooked chicken or tofu or other meat, chopped

Dressing -- combine ingredients in a jar with a lid. Shake thoroughly and refrigerate until ready to use.

Salad -- Melt butter in a large skillet. Break noodles into small pieces. Add noodles and almonds to skillet and saute, until golden brown, stirring frequently. Drain on paper towels. (Can be browned in 350 oven for 5-7 minutes, check frequently to prevent burning).

Chop bok choy and combine with scallions and fruit in salad bowl. Toss with dressing, noodles, nuts and meat just before serving.