I threw this one together yesterday for lunch to celebrate Grandparents' Day. It's light, refreshing, and filling all at the same time.
1 head of bok choy, sliced thin
1 heart of romaine, sliced thin
1/2 cup shredded carrots
1/4 cup cilantro leaves
1/2 cup edamame
1/3 cup thin slivers of red, yellow and/or orange peppers
1 cup of shredded chicken breast (you could easily substitute shrimp, salmon, or your favorite tofu)
1/2 cup Chinese crunchy noodles (optional) as garnish
Toss all of this together with the following dressing:
Juice of 1 lime
2 tbsp. olive oil
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
1 tsp. grated fresh ginger
pinch of salt
pinch of black pepper
1 tbsp. duck sauce
Whisk this dressing together and toss just enough with the salad to coat the leaves lightly. Left-over dressing can be stored for at least a week.
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