Bok Choy Salad with Homemade Creamy Vinaigrette ♥

Dress it up, dress it down, a delicious salad
Today's salad recipe: Chopped bok choy stalks and greens tossed in a light creamy vinaigrette with fruit, cheese, vegetables and nuts of choice. Low carb. Weight Watchers 1 point.

Yum. Yuuuuum. Bok choy is the current salad obsession. It's got great crunch and a slight bite, a poor man's arugula. For a quick salad at lunch or a supper salad, I add whatever is on hand, some times veering toward more vegetables but more often to salad like the photograph with fruit (tangerine sections are great), a crumbly cheese (a fresh cheese like goat cheese or a good blue) and toasted walnuts. It's filling, it's satisfying. It makes for a great salad to share, even a supper salad.

NUTRITION NOTES For years and years, I've really had only one one favorite salad dressing recipe. Now I have two: this homemade creamy vinaigrette is it! Yes, it's made with cream. But for four servings, the dressing contributes only 18 calories, that's only one Weight Watchers points. For one serving, a substantial supper salad, the dressing contributes 72 calories, in Weight Watchers points, that means 1 point.



PIE LOVERS Only a few more days until PI Day! KitchenParade.com is hosting a special event for Pi Day on March 14th. We're baking pies for Pi Day, focusing on the fine art of homemade pie crusts and collecting all our best pie recipes and our tips for making great pie crust.



RECIPES from the ARCHIVES
~ more bok choy recipes ~
~ more green salad recipes ~
~ more salad suppers ~
~ more salad dressing recipes ~

~ one year ago this week, fennel mashed potatoes, made with russet potatoes and fennel ~
~ two years ago today, carrot pudding made from carrot juice, "smooth and creamy as good chocolate but orange and dreamy like ... carrot" ~


BOK CHOY SALAD with CREAMY VINAIGRETTE

Hands-on time: varies with ingredients
Time to table: varies with ingredients
Serves 4 with generous side salads

BOK CHOY SALAD
Bok choy, trimmed, chopped - 8 ounces

Fresh goat cheese - 1 ounce
Toasted walnuts - 1 ounce
Fresh fruit - 1/2 apple, a tangerine, etc.
Chopped green onion - 3 or 4

CREAMY VINAIGRETTE
2 tablespoons cream, whisked until pillowy (this takes a minute or two, it's also easier starting with more cream but since the dressing doesn't keep well, make only enough for the current meal)
1 tablespoon rice vinegar (or lemon juice or another vinegar)
1 teaspoon sugar
1 teaspoon good mustard

Combine just before serving.




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Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2008


7 comments:

Looks so good Alanna. I do appreciate your nutrition notes also. These dressings look wonderful and don't take you over the edge with the calories!
Have to check out the pi event but I fear I've got too much bread around.

For some reason, I've never taken to raw bok choy, though I love it cooked. When I have it in salads, I always blanch for a minute or so. I know this makes it less crunchy, but for all of the cruciferous vegetables it seems to make them easier to digest (for me).

You know what, Alanna, I've only ever had bok choy in one piece - I never even thought about chopping it! But then you're right, it has got a lovely crunch!

I've never thought of using bok choy raw, but, seeing as how we eat raw cabbage, I think it's a wonderful idea! In fact, I have some in my fridge. I must do some experimenting.

I always saute my bok choy and had forgotten how good it is salad. Thanks for the delicious reminder, Alanna.

The bok choy in the CSA share is still going strong!
I made this salad last week while picnicking at my folks' pool! I toasted the walnuts and put most of the dressing ingredients in one of my bento containers for transport.
I felt silly sitting on the lanai whisking cream, but the salad was so fresh and cool and crunchy it was worth it.

I made this for a party we had. I didn't have cream so I used 1/2n1/2. I also used toasted pecans instead of walnuts. I made it in my largest bowl and the bowl was empty after dinner. I kept getting comments on how yummy the salad was. :D thanks for a great recipe.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna