Bok Choy Salad

Bok Choy Salad

 

1 medium head Bok Choy

 

1/2 red pepper

 

1/2 green pepper

 

1 bunch green onions

 

1 1/2 Cups unsalted raw almonds

 

1/3 Cup balsamic vinegar

 

1/4 Cup agave nectar2/3 Cup olive oil

 

2-3 Tbls. Gluten-free soy sauce or Bragg liquid aminos

 

cracked black pepper

 

sea salt

 

 

1 med head of Bok Choy washed and stems sliced into 1/4-inch slices. Use some of the green tops.
Discard the very tops where the green gets tough.
1/2 red pepper julienned
1/2 green pepper julienned
1 bunch organic green onions washed and sliced into 1/4-inch slices, using the green tops also.
1 1/2 Cups of almonds, toasted in 1 tablespoon of soy margarine in a skillet over med-heat.  Let cool

 

In a blender mix:

 

1/3 Cup balsamic vinegar

 

1/4 Cup agave (may need more)

 

2/3 Cup olive oil

 

2-3 Tbls. soy sauce or liquid aminos (Hold back 1 Tbl.)

 

cracked pepper

 

sea salt

 

Blend on high.  Taste and adjust flavors by adding more agave and/or soy sauce.

 

Toss dressing with salad and almonds.  Refrigerate at least 20 min. and toss before serving.