Bok Choi Salad

In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.

Tear the leaves from the bok choi stems. Chop the leaves to small salad-sized pieces. Slice the stems cross-wise into 1/4 - 1/2-inch long pieces.

Put the bok choi in your salad bowl. Garnish with the toasted almonds, toss with dressing, and serve.