Cranberry Walnut Bok Choy Salad

Ease of preparation: Easy

Yield: 4 servings

Ingredients:

6 heads bok choy, shredded

¾ cup (180 ml) dried cranberries

¾ cup (180 ml) walnuts

1 tablespoon (15 ml) Dijon mustard

1 tablespoon (15 ml) honey

2 tablespoons (30 ml) apple cider vinegar

1 tablespoon (15 ml) lemon juice

¼ cup (60 ml) olive oil

1 teaspoon (5 ml) salt

½ teaspoon (2.5 ml) freshly ground pepper

Method:

Add shredded bok choy to a bowl. Top with cranberries and walnuts.

In a small bowl, whisk together Dijon, honey, apple cider vinegar and lemon juice. Slowly add olive oil in a stream, whisking. Add salt and pepper. Pour over shredded bok choy and toss to coat.