A couple of years ago, I discovered this Bok Choy salad recipe in an effort to clean eating which involves choosing minimally processed, real foods that provide maximal nutritional benefits. It has been a family favorite every since. Even my two teenagers get excited when they see me preparing this salad.
It is a little bit of work but it is well worth the effort. The benefit, it is not only healthy and really good for you, but it is also very tasty, last but not least because of the delicious homemade dressing. I always have to make a little extra so we all have enough dressing.
So far, I have used baby bok choy for the salad but we recently grew bok choy in our vegetable garden for the first time and didn't realize there's a difference between baby bok choy and regular bok choy. - Still learning a lot about my vegetable garden! :-)) - We planted bok choy from seeds and the first harvest turned out great. There's plenty left for more salads.
Salad Ingredients:
6 organic carrots, thinly sliced
6 bunch baby bok choy or 3 bunch bok choy stem cut into 1/2" long slices, leaves cut in 1" pieces
12 oz turkey bacon
2 cups BPA free canned cannellini (white kidney) beans rinsed and drained
1 cups organic grape tomatoes, halved
4 tbsp shaved parmesan cheese
In a large steamer basket set over top of a pot of gently simmering water, add carrots and steam for 4 minutes.
Add bok choy stems and leaves and steam for 1-2 minutes.
Meanwhile, mist a nonstick skillet or griddle with coconut oil spray and heat on medium-high. Add bacon and cook, turning once, until lightly browned, about 1 minute per side. When cool enough to handle, slice in thin stripes.
Dressing Ingredients:
6 cloves of garlic
3 tbsp balsamic vinegar
3 tbsp extra-virgin olive oil
6 tbsp chopped fresh basil
6 tsp fresh lemon juice
1 1/2 tsp ground black pepper
Add all ingredients to a blender and blend until smooth.
Optional: You can add 1/2 cup of water if you like it less flavorful.
Tip: You can prepare the dressing ahead of time and keep it refrigerated until shortly before serving.
This recipe is aimed for 4 people, in our case two adults and two teenagers. I hope you enjoy it as much as we do. As always, "Guten Appetit".
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