Bok Choy, radish, and orange salad
Bok Choy salad with radishes and oranges
Serves 4 to 6. Note: Fi em "Minnesota's Bounty:The Farmers Market Cookbook" by Beth Dooley. •
2 oranges • 1 garlic clove
• 2 tbsp. raspberry vinegar or white wine vinegar • Large pinch of cayenne . • 2 to 3 tbsp. extra-virgin olive oil • 1 large or 2 small heads bc choy, thinly sliced • 8 small red radishes, cut into thin rounds • 5 green onions, white and light green parts thinly sliced • 3 c fresh cilantro leaves • 2 tbsp. mint leaves, thinly chopped
Directions
Grate 1 teaspoon of zest from an orange and reserve. Peel oranges, being sure to remove the bitter white pith, and slice them into wheels. In a small bowl, mash the garlic (or use a mortar and pestle) and then work in vinegar and cayenne. Whisk in olive oil and orange zest. Place bok choy on a large serving platter or individual serving plates. Arrange orange slices and radishes on top of bok choy. drizzle with dressing, and Scatter green onion, cilantro and mint on top.
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Serving Size: 1 Serving (367g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 150 | ||
Calories from Fat: 5 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.8mg | 1 % | |
Potassium 712mg | 19 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 28.8g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 150
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