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Bok Choy and Roasted Pepper Salad
Dive into the freshness of this vibrant Bok Choy and Roasted Pepper Salad! Crisp, crunchy bok choy pairs beautifully with the smoky sweetness of roasted red peppers, while the tangy vinaigrette adds a zesty kick. This salad is not only a feast for the eyes but also a nourishing delight, perfect for warm weather gatherings or as a light lunch. Bok choy has a rich history in Asian cuisine, celebrated for its health benefits and versatility. Enjoy this salad as a refreshing side dish or a hearty main course packed with flavor!
Ingredients
- Bok choy
- 4 cups, chopped
- Roasted red peppers
- 1 cup, sliced
- Cherry tomatoes
- 1 cup, halved
- Cucumber
- 1 cup, diced
- Red onion
- 1/2 cup, thinly sliced
- Feta cheese
- 1/2 cup, crumbled
- Fresh parsley
- 1/4 cup, chopped
- Olive oil
- 1/4 cup
- Lemon juice
- 2 tablespoons
- Dijon mustard
- 1 tablespoon
- Honey
- 1 teaspoon
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
Instructions
- In a large mixing bowl, combine the chopped bok choy, roasted red peppers, thinly sliced red onion, diced cucumber, halved cherry tomatoes, crumbled feta cheese, and chopped parsley.
- In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper to create a tangy vinaigrette.
- Drizzle the vinaigrette over the salad mixture and gently toss to ensure everything is evenly coated.
- Allow the salad to sit for about 10 minutes before serving, letting the flavors meld together beautifully.
- Serve chilled or at room temperature for a delightful crunch!
Tips
- For a spicy kick, add thinly sliced jalapeños or a pinch of red pepper flakes to the vinaigrette.
- Feel free to substitute feta cheese with goat cheese or omit it for a vegan-friendly version.
- This salad is great for meal prep—make it ahead of time and store it in the refrigerator for up to 2 days.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Calories: 180 Fat: 12g Carbs: 14g Protein: 5g Sodium: 300mg Sugar: 3g
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