- 1/2 cup canola oil
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon mirin (Japanese sweet rice wine)
- 2 tablespoons toasted sesame seeds
- 1/2 head romaine lettuce, chopped
- 2 heads baby bok choy, cleaned and sliced
- 1 carrot, cut into matchsticks
- 1/4 cup toasted sliced almonds
- 1/2 cup croutons
- Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the dressing over the salad, toss to coat, and serve immediately.
05/17/2018
recipepes.com
Almond and Baby Bok Choy Asian Salad, recipe
PT15M
PT1H
5
455 calories