Best Carole Pecks Apricot Bok Choy And Mint Salad Recipes
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.
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
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