Sweet and Cruncy Chinese Salad

1/2 c. red wine vinegar
1/4 c. vegetable oil
1/4 c. water
1 TB soy sauce
2 TB sugar
1/4 c. butter
2 packages (3 oz each) Ramen noodles
1/2 c. slivered almonds
1 head bok choy or romaine lettuce, or combination of the two
4 scallions, green and white parts, finely chopped
1/2 c. dried cranberries (or 1 can mandarin oranges) - I use craisins
3/4 pound cooked chicken, chopped (optional) - I don't usually add chicken (mostly because I never have any cooked ready to go)

In a medium jar with a lid, combine the vinegar, oil, water, soy sauce, and sugar. Shake thoroughly to combine and refrigerate the dressing until you're ready to use it.

In a large skillet, melt the butter over medium heat. Discard flavoring packet from ramen noodles. Break noodles into small pieces. Add noodles and almonds to skilled and saute them, stirring frequently, until golden brown. Drain on paper towels. (For a lower fat dish, brown the noodles and almonds in toaster over or conventional oven at 350 degrees). - I usually use the oven

Thoroughly chop the bok choy or lettuce and combine it with the scallions and dried cranberries in a large bowl. Toss this with the dressing (you probably won't need all of it), noodles, nuts and chicken just before serving.