Today's quick, flexible and dare-I-say addictive salad recipe: Raw bok choy stalks and greens tossed in a light creamy vinaigrette, topped with whatever you choose but really special with seasonal fruit, a little cheese and toasted nuts. Low Carb. Weight Watchers Friendly. Naturally Gluten Free. And of course, Totally Delicious! ~recipe updated, first published way back in 2008~
~more recently updated recipes~
~more recently updated recipes~
Yum. Yuuuuum. Bok choy is the current salad obsession around here. 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 in the photograph with fruit (citrus is lovely, so are apples and pears), a crumbly cheese (a fresh cheese like goat cheese or a good blue or a creamy feta) and toasted walnuts. It's filling, it's satisfying. It makes for a great salad to share, even a supper salad.
For years and years, I've made really only one one favorite salad dressing recipe. Now there are two! This homemade creamy vinaigrette is it! Yes, it's made with cream. But for four side-salad servings, the dressing itself contributes only 18 calories. That's so do-able! And for one big serving, a substantial supper salad, the dressing only contributes 72 calories. Very do-able. This is definitely a good recipe to add to your arsenal of salad dressings, because you know, the goal is to Never Buy Salad Dressing Again!
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