21 August 2015

Summer Salad - Bok Choy, Pineapple and Peanut Dressing

This salad explodes with flavor and eye appeal. My  wonderful friend, Linda, made this and kindly gave me some for my dinner. It amazes me sometimes how our life connects us with delights. I just happened to be at her house the other evening reviewing music with her husband, and she just happened to have made lunch that afternoon for her daughter's future in-laws. When she asked me if I would like to take home some of her salad, I immediately said yes. Knowing her cooking ability, I never refuse anything she offers me. The salad, however, never made it to my house because I ate it on the way home with my fingers. I could not stop eating. It was that delicious. That is why there is no picture of salad but I just had to get this recipe out to you. I do  plan on making it myself soon and will post picture. Until then, I know you will love to make this recipe. Healthy, attractive, and flavorful …everything a salad should be. Enjoy.

For the dressing:

            1/4 cup natural smooth peanut butter (no added sugar or salt)
            2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
            2 tablespoons soy sauce
            2 teaspoons packed dark brown sugar
            2 teaspoons fish sauce
            1 medium garlic clove, smashed
            1 teaspoon chile-garlic paste
            2 tablespoons vegetable oil
For the salad:
            2 pounds baby bok choy
            2 1/2 cups fresh small-dice pineapple (from about 1/2 medium pineapple)
            2 medium carrots, peeled, halved lengthwise, then thinly sliced crosswise
            1/2 medium English cucumber, quartered lengthwise, then thinly sliced crosswise
            1 cup coarsely chopped fresh cilantro
            1/2 cup roasted, salted peanuts, coarsely chopped
                        2 medium scallions, thinly sliced (white and light green parts only)

For the dressing:

Place all of the ingredients except the oil in a blender and blend on high until smooth. With the motor running, slowly stream in the oil until it is fully incorporated; set the dressing aside in the blender.
For the salad:
Cut the bok choy in half lengthwise, rinse it, and dry it. Cut the leaves crosswise into 1-inch-wide ribbons, cut the stalks crosswise into 1/4-inch pieces, and transfer both to a large bowl.
Add the remaining ingredients, drizzle with the dressing, and toss to combine. Serve immediately.

No comments:

Post a Comment