Bok Choy and Roasted Pepper Salad

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

1. 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.
2. In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper to create a tangy vinaigrette.
3. Drizzle the vinaigrette over the salad mixture and gently toss to ensure everything is evenly coated.
4. Allow the salad to sit for about 10 minutes before serving, letting the flavors meld together beautifully.
5. Serve chilled or at room temperature for a delightful crunch!