Bok Choy Ramen Noodle Salad

3 heads bok choy, stems removed
3 (3 ounce) packages ramen noodles, crumbled, throw out seasoning packet
2 bunches scallions, chopped
1 cup sunflower seeds, unsalted (more or less to taste)
1 cup almonds, slivered (more or less to taste)
3 tablespoons margarine
6 tablespoons soy sauce
2/3 cup white vinegar
1/2 cup sugar
1 cup olive oil

Toast sunflower seeds and almonds in melted margarine in a skillet until light brown. Place on paper towels.
Tear bok choy into bite sized pieces.
In a large salad bowl, combine the bok choy, ramen noodles, scallions, sunflower seeds and almonds.
In another bowl, prepare the dressing by mixing the soy sauce, white vinegar, sugar and olive oil together with a whisk.
Pour the dressing into the salad.
Toss to blend and serve at once.