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Bok choy salad with mint.

Maggie Morgan, Sun City West, Arizona

8 cups finely slivered bok choy

1/2 cup thinly sliced red onion

1/4 cup minced fresh mint leaves

2 tablespoons minced fresh cilantro (coriander)

Dijon dressing (recipe follows)

Large bok choy leaves, rinsed and drained (optional)

Salt and pepper

In a bowl, combine slivered bok choy, onion, mint leaves, cilantro, and Dijon dressing. Gently mix.

Lay bok choy leaves in a serving bowl, stalks toward the center; mound salad onto leaves. Season portions to taste with salt and pepper. Makes 4 to 6 servings.

Per serving: 41 cal. (11 percent from fat); 1.7 g protein; 0.5 g fat (0 g sat.); 8.2 g carbo.; 608 mg sodium; 0 mg chol.

Dijon dressing. Mix together 1/2 cup seasoned rice vinegar (or 1/2 cup rice vinegar mixed with 1 teaspoon sugar), 2 tablespoons Dijon mustard, and 1 clove minced or pressed garlic.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Morgan, Maggie
Publication:Sunset
Date:Oct 1, 1993
Words:153
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