Best 4 Carole Pecks Apricot Bok Choy And Mint Salad Recipes
**Tantalize your taste buds with a delightful culinary journey through Carole Peck's Apricot, Bok Choy, and Mint Salad, a symphony of flavors that will elevate your dining experience.**
Carole Peck's culinary artistry shines in this refreshing and vibrant salad, where the delicate sweetness of apricots harmonizes with the crisp texture of bok choy and the invigorating freshness of mint. This symphony of flavors is orchestrated by a tangy dressing that brings all the elements together in a delightful dance on your palate.
**But this is just one of the many culinary gems waiting to be discovered in this article.**
From the classic Waldorf Salad, a timeless combination of apples, celery, and walnuts, to the exotic Thai Shrimp Salad, a medley of shrimp, vegetables, and a zesty dressing, each recipe offers a unique taste adventure.
And for those with a sweet tooth, the Chocolate Mousse and Raspberry Sauce will transport you to dessert heaven, while the tangy Lemon Chiffon Pie is a delightful treat that will leave you craving more.
**So, gather your ingredients, unleash your inner chef, and embark on a culinary expedition that will tantalize your taste buds and leave you yearning for more.**
BOK CHOY SALAD
Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this bok choy salad. This recipe makes a big amount, perfect for cookouts or reunions. -Stephanie Marchese, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.
Nutrition Facts : Calories 240 calories, Fat 19g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 386mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
YUMMY BOK CHOY SALAD
This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.
Provided by SYS1
Categories Salad Green Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
- Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.
Nutrition Facts : Calories 458 calories, Carbohydrate 35.9 g, Fat 33.5 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4.8 g, Sodium 867.6 mg, Sugar 18.7 g
SEARED BOK CHOY
Steps:
- Heat a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the garlic and cook, stirring, for about 30 seconds. Add the bok choy cut-side down and cook, continuing to stir the garlic to keep it from burning but without moving the bok choy to get a nice even sear, until the bok choy is dark brown on the bottom, 2 to 3 minutes. Add the soy sauce, soy molasses or oyster sauce and a few tablespoons of water. Serve immediately or cover and hold in the skillet until ready to serve.
- Combine the soy sauce, molasses, sesame oil, garlic, ginger powder, fish sauce, rice wine vinegar and honey in a saucepan on medium-high heat. Bring to a slight boil, whisking or stirring constantly. Cook for 4 to 5 minutes. Set aside.
APPLE BOK CHOY SALAD
Provided by Joel Fuhrman, M.D.
Categories Salad Onion Kid-Friendly Low Cal High Fiber Wheat/Gluten-Free Lunch Raisin Apple Cashew Carrot Spring Summer Healthy Vegan Raw Bok Choy Vegetarian Pescatarian Dairy Free Peanut Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine bok choy, apple, carrot, and chopped onion in a large bowl.
- Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.
Tips:
- Mise en Place: As with many recipes, having all your ingredients prepped and ready to go before you begin cooking will make the process much easier and faster. This is especially important for this recipe, as the dressing needs some time to chill before serving.
- Use a Sharp Knife: A sharp knife is essential for thinly slicing the bok choy and apricots. This will help them absorb the dressing better and make them more enjoyable to eat.
- Don't Overcook the Bok Choy: Bok choy is a delicate vegetable that can easily be overcooked. Be careful not to cook it for more than a few minutes, or it will lose its crispness and flavor.
- Toast the Nuts: Toasting the walnuts or almonds brings out their flavor and makes them more fragrant. Be careful not to burn them, or they will become bitter.
- Chill the Dressing: The dressing for this salad is best if it has time to chill for at least 30 minutes before serving. This allows the flavors to meld together and develop.
Conclusion:
Carole Peck's Apricot, Bok Choy, and Mint Salad is a refreshing and flavorful side dish that is perfect for any occasion. The combination of sweet apricots, crunchy bok choy, and fragrant mint is sure to please everyone at your table. With its easy-to-follow recipe and delicious results, this salad is sure to become a staple in your recipe repertoire.
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