Carole Pecks Apricot Bok Choy And Mint Salad Recipes
CAROLE PECK'S APRICOT, BOK CHOY AND MINT SALAD
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Whisk together the honey, mustard and vinegar in a small bowl.
- Toss the mint and the apricots with the dressing.
- Core the bok choy, then wash, dry and chop it. Toss with the apricots and dressing, and season with soy sauce if desired.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 28 milligrams, Sugar 11 grams, TransFat 0 grams
BOK CHOY SALAD
Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this bok choy salad. This recipe makes a big amount, perfect for cookouts or reunions. -Stephanie Marchese, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.
Nutrition Facts : Calories 240 calories, Fat 19g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 386mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
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