Move over spinach and lettuce, there are new salads in town. Bok Choy is an amazingly healthy and nutritious vegetable that is great as a summer salad staple. Try these two recipes to mix up your summertime salad routine.

Low Fat Boy Choy Salad
When I enjoy a fabulous dish at a party, I always ask the hostess how she made the dish. My biggest disappointment comes when I see the ingredients to a seemingly healthy dish (a Bok Choy salad) is filled with sugar, butter, oil, and packaged products. Here is a transformed recipe for traditional Boy Choy Salad. Ramen Noodles were replaced by more nutritionally packed couscous or quinoa, sugar and butter cut significantly, and spinach was added to beef up the vegetable count. Enjoy.

Ingredients
Makes 6 Dinner Servings, 10 Side Dishes

3 tbsp olive oil

1 tbsp sesame seeds

2 tbsp slivered almonds

1 tbsp green onion chopped

Pepper and salt, to taste

2 cups of cooked quinoa or couscous

1 tbsp sugar (super fine is ideal)

2 tbsp Vinegar (balsamic or red wine)

1 tbsp. Lite Soy Sauce

1 cup chopped red bell pepper

4 cups of spinach, chopped

2 cups of bok choy cleaned and chopped (use the whole stalk with leaves)


Directions
Warm 1 tbsp olive oil in large pan. Add sesame seeds, almonds, and onions, stirring occasionally until onions are soft. Add in cooked grain, and warm for 2 minutes. Sprinkle with pepper and salt. Let cool.

Dressing: Whisk together the remaining 2 tbsp of oil, sugar, vinegar, and soy sauce.

When ready to serve, combine pasta mix with greens and bell pepper, pour on dressing, and toss.

Delicious and amazingly simple salad is great for any occasion. It's very easy to make and goes great with chicken. Enjoy!