CAROLE PECK'S APRICOT, BOK CHOY AND MINT SALAD

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

Ingredients

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