We also receive a good deal of bok choy or similar greens (tat soi this week) and have found limited favor from the kiddos in stir frying them with our other veggies. So this recipe was a great way to ENJOY every last bite of the strong-flavored green! We were serving to father who is diabetic, so used Splenda in place of sugar, and I would use less sweetener or sugar in the future, as we added naturally sweet cranberries and drained can of mandarin oranges. Skipped the almonds this time, due to son's nut allergy, but we would have liked having those in the salad, too! We had so much dressing left at the bottom of salad bowl, that we poured it into a jar to save for the next time we make it! Oh, and I just dressed a tiny sample of the greens for my youngest, who was hungry sooner than dinner was ready, and the bok choy/tat soi didn't wilt enough to make her dish of salad as palatable as the salad tossed with the dressing, I think.
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We also receive a good deal of bok choy or similar greens (tat soi this week) and have found...