For a few days last week, the sun came out and the temperature rose above 40 degrees - so Salad Season officially started in New Hampshire. Nevermind that it was 12 when I got up this morning - the daffodils and chives are peeking up, and the worst of winter is over!
There's something wonderful about this watery, mild green - it satisfies the crunch factor and goes beautifully with all sorts of add-ins ; in this case I made a mildly garlic and fresh orange and lemon juice dressing, then threw in a few plump mandarin orange sections for a little zing. And the other good thing? Bok choy is usually inexpensive - I paid $1.49 for a large bunch.
To make:
about 4 cups bok choy, mostly the white part, sliced into 1" pieces
(some green is nice, but not too much)
several slivers of red onion, sliced very thinly
a few mandarin orange sections ( I used canned)
* *
The Dressing:
1 T. olive oil
1 T. orange juice, freshly squeezed
2 t. fresh lemon juice
salt and pepper
1/2 clove garlic, pressed
Mix well with a fork before drizzling on the salad.
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Comments: 40
Nice pitctures.
I need to try this salad....sounds wonderful! I love bok choy.
Just toss a couple toasted almonds on mine, please.
Thanks!