Baked Rhubarb Baby Bok Choy Salad

Had some baby bok choy and rhubarb, found this recipe online, adapted it a tad and voila...

Baked Rhubarb Baby Bok Choy Salad

Salad ingredients: (serves 4)
8 Baby Bok Choy, rinsed and dried then thinly sliced (including leafy greens)
½ cup shredded carrot (about 2 medium carrots)
4 stalks rhubarb, sliced 
2 tablespoons coconut sugar or sweetener of choice
1 tablespoon toasted sesame seeds, for garnish

Preparation:
1. Place sliced Bok Choy and shredded carrot into a large bowl and into refrigerator while vinaigrette is prepared.
2. Put sliced rhubarb on baking sheet, sprinkle with sugar and bake at 450 for 5 to 10 minutes, let cool

Sesame Vinaigrette ingredients:
1 clove fresh garlic, pressed through garlic press
2 teaspoons toasted sesame seeds
1 tablespoon honey
1 tablespoon Bragg Liquid Aminos-see pic below
3 tablespoons Mirin
1 tablespoon toasted sesame oil
3 tablespoons olive oil

Preparation:
1. In a small bowl, add all of the vinaigrette ingredients and whisk together until well combined.
2. Mix the bok choy, carrots and rhubarb
2. Pour the vinaigrette over the salad and toss together well to coat
3. Sprinkle sesame seeds to garnish

Adapted from:

 http://thecozyapron.com/cozy-cameo-pass-the-bok-choy-greens-and-my-skinny-jeans-please/



This stuff is amazing! We use it on almost everything: veggies, eggs, quinoa and other grains...