And a Happy St. Patrick's Day to everyone! Rather than make those fabulous Dropkick Scones again, I've opted instead for a crunchy bok choy salad with citrus dressing - sneaking in a few chunks of baby mandarin oranges just for fun. The sun is shining (finally!) and it's above 40 degrees, so it's Salad Season in New Hampshire.
This makes about 4 servings.
* * *
about 4 cups bok choy, mostly the white part, sliced into 1" pieces
(some green is nice, but not too much)
several slivers of red onion, sliced very thinly
a few mandarin orange sections ( I used canned)
1 T. olive oil (this is optional - I skipped it)
1 T. orange juice, freshly squeezed
2 t. fresh lemon juice
freshly ground pepper
1/2 clove garlic, pressed
Mix well with a fork before drizzling on the salad.
Enjoy your day!
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