Crunchy Bok Choy Salad

Dressing:

• 2 Tbsp. sugar or Splenda
• 3 Tbsp. apple cider vinegar
• 3 Tbsp. low sodium soy sauce
• 2 tsp. peanut butter
• 1/2 tsp. curry powder
• 1/4 tsp. crushed red pepper

Salad:

• 1 (3 oz.) pkg. ramen noodles
• 1/4 cup unsalted dry roasted peanuts
• 3 cup thinly sliced bok choy
• 1 cup very thin red bell pepper strips
• 1/2 cup shredded carrot
• 1/4 cup diagonally cut green onions

Directions

In a large bowl, combine all of the dressing ingredients, with a whisk to mix well.

To prepare the salad, crumble the ramen noodles, discarding the seasoning packet. Heat a nonstick skillet over medium heat. Add peanuts, saute for 4 minutes or until browned. Remove from heat. Combine ramen noodles, peanuts, bok choy and rest of ingredients in a large bowl. Drizzle the dressing over the salad. Toss gently to coat. Serve immediately. Makes: 10- 1/2 cup servings.

By Terri

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