Colorful Baby Bok Choy Salad

I always forget how much I love salads.  Over the winter, I don't eat them much, but with the weather warming up I am excited to put them back into my diet!

When most people think of bok choy they think of Chinese food.  This popular cabbage is prominent in many Asian cuisines, but its great flavor makes it super easy to incorporate it into many dishes.  And since bok choy is a cruciferous vegetable it has been proven to reduce the risk of lung, colon, prostate and endometrial cancers.  Bonus!

This is a great salad with lots of flavor and color.  I substituted bok choy for lettuce and it packs a crunch that makes this one of my favorite salads.

Baby Bok Choy Salad
Ingredients:
(serves one!)
2 heads of baby bok choy, cleaned well and dried
1/2 of a red oinion sliced thin and into strips
1/2 of a cucumber peeled (I used English)
1 carrot, use a peeler to make ribbons
1 teaspoon of sesame seeds
1/2 cup of SmartLife Chickn' Strips
2 teaspoons of soy sauce

Cut the bottom off of the baby bok choy and then slice it into 1/4 inch pieces.  Include the white and green leafy parts for taste and crunch.  Then toss the bok choy with all of the other ingredients (minus the Chickn' Strips and soy sauce).

In a small pan, combine the Chickn' Strips and soy sauce and cook them until they are browned.  Remove them from the heat and cool them in the refrigerator until you are ready to eat your salad.  Add them to the salad and toss well.

P.S. These strips are great in stir fry too!

Dressing
Ingredients:
3 tablespoons of rice wine vinegar
1 tablespoon of soy sauce
1 tablespoon of Safflower oil
Juice of 1/2 of lime
Ground black pepper

Combine all the ingredients and shake well.  Add to the salad and toss well.