Bok Choy and Red Pepper Salad

Oxmoor House
4 servings (serving size: 1 cup)


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5 cups sliced bok choy
1 red bell pepper, seeded and cut into thin strips
1/4 cup fat-free toasted sesame soy and ginger vinaigrette


Combine bok choy and bell pepper in a medium bowl. Pour vinaigrette over bok choy mixture; toss gently.

Created date

April 2008

Nutritional Information

Calories 38
Caloriesfromfat 7 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.2 g
Carbohydrate 8 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 134 mg
Calcium 0.0 mg