Jersey Tastes Recipe
Asian Bok Choy Salad
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7 lbs. or 5 heads Bok Choy, chopped
2 bunches scallions, chopped
2 each or 1 lb. red peppers, julienned
2 each oranges, diced) or 1 cup canned Mandarin oranges, diced and drained
1 each Jicama, chopped
Dressing:
1 cup balsamic vinegar
3/4 cup honey
2 cups olive oil
1/4 cup soy sauce, lite
Chop bok choy and scallions. Julienne red peppers. Dice or chop oranges. Chop jicama. Combine bok choy, scallions, red peppers, oranges, and jicama. Refrigerate. Whisk vinegar, honey, oil, and soy sauce. Pour dressing over salad and toss to combine. Refrigerate.
# Portions:25
Portion Size: 1 cup
1 cup=1/2 cup "Dark Green" for School Lunch
2 bunches scallions, chopped
2 each or 1 lb. red peppers, julienned
2 each oranges, diced) or 1 cup canned Mandarin oranges, diced and drained
1 each Jicama, chopped
Dressing:
1 cup balsamic vinegar
3/4 cup honey
2 cups olive oil
1/4 cup soy sauce, lite
Chop bok choy and scallions. Julienne red peppers. Dice or chop oranges. Chop jicama. Combine bok choy, scallions, red peppers, oranges, and jicama. Refrigerate. Whisk vinegar, honey, oil, and soy sauce. Pour dressing over salad and toss to combine. Refrigerate.
# Portions:25
Portion Size: 1 cup
1 cup=1/2 cup "Dark Green" for School Lunch
Copyright © State of New Jersey, 1996-
Department of Agriculture
P.O. Box 330, Trenton, NJ 08625
Department of Agriculture
P.O. Box 330, Trenton, NJ 08625
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