Bok Choy Salad

Lately, I seem to keep bumping into Bok Choy.  No, not literally, but I've been hearing a lot about its great nutrition and anti-cancer qualities.  I also seem to be in a produce rut.  I do eat a fair amount of fruits and veggies, but I'm noticing that I keep buying the same ones over and over again.  I need some variety, people!  So, with Bok Choy on the brain, I set out to find a non-stir fry recipe to feature it. 

Enter:  Bok Choy Salad.  Basically, it's your regular green salad with an Asian flavor spin.  I topped it with different items and a homemade dressing, and we had it with dinner last night.  Verdict?  Yum!  When Bok Choy is raw, its leaf texture is like raw spinach.  The texture of the stalk is like celery, but without the pesky strings.  The flavor is only slightly bitter compared to regular lettuce. 

Bo gave this a 4 Spoons; I gave it a 5.  I loved that it was a salad with different flavors that had some nutrient power to it.  I'll definitely be making the salad and the dressing again.

Enjoy!

Asian-Style Vinaigrette Dressing
1/2 c. Sesame Oil *
1/4 c.  Rice Wine Vinegar (Mirin) *
1/3 c. Sugar
3 Tbsp. low-sodium Soy Sauce
 
Whisk all ingredients or shake them in a jar with tight-fitting lid.  Makes about 1 cup.

 

* Note:  the original recipe called for white vinegar and olive oil.  I opted for mirin and sesame oil to add more flavor.

 

 

 

Bok Choy Salad

1-2 Baby Bok Choy per person

green onion

cucumber

dried cranberries

mandarin orange segments

chow mein noodles

 

Chop all ingredients into bite-size pieces and arrange in serving dishes.  Top with dressing.

 

 

The ingredient lineup:

 

 

Baby Bok Choy!