Bok Choy Salad
- 1 Bok Choy, chopped
- 6 - 8 green onions, chopped
- 1/2 cup Splenda
- 1/4 cup extra virgin olive oil
- 1/4 cup cider vinegar
- 2 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- Dry roasted sunflower seeds for garnish, optional
In 2 cup size measuring cup add in order: olive oil, cider vinegar, soy sauce, and sesame oil, then blend well with a small wire whisk. After it is mixed well add Splenda and mix well again until well blended.
This will give you about 1 cup of dressing for you to toss over greens. Serve immediately with sunflower seeds on top for garnish. You may prepare greens and dressing in advance and toss just before serving. Enjoy!
You may want to double or triple this recipe because this is one that people will want to eat seconds on. Another great thing about this is that if you manage to have leftovers it will keep for a few days for you to munch on and it will stay crispy.