Bok Choy with Sweet Sesame Vinaigrette
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups Baby Bok Choy (including leafy greens) | Rinsed, trimmed and dried then thinly sliced |
| ½ cup shredded carrot | Wash, peeled and shredded. |
| 1 tablespoon toasted sesame seeds | For garnish |
| Dressing: | |
| 1 clove fresh garlic | Wash, peel and mince. |
| 2 teaspoons toasted sesame seeds | |
| 2 tablespoons honey | |
| 2 tablespoons low-sodium soy sauce | |
| 1/2 tablespoons rice wine vinegar | |
| 2 tablespoon toasted sesame oil | |
| 2 tablespoons oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small bowl, add all of the vinaigrette ingredients and whisk together until well combined. | |
| 2 | Pour the vinaigrette over the Bok Choy greens and carrot, toss together well to coat. | |
| 3 | Sprinkle with the remaining sesame seeds to garnish. Chill until ready to serve. |
Posted in Vegetable Salad Recipes
