CAROLE PECK'S APRICOT, BOK CHOY AND MINT SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Carole Peck's Apricot, Bok Choy and Mint Salad image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons honey
2 teaspoons Dijon mustard
2 tablespoons rice vinegar
20 sprigs mint, leaves only, roughly chopped
8 ripe apricots, pitted and each cut into 8 wedges
1 pound bok choy
Soy sauce to taste, optional

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

There are no comments yet!