Bok choy adds a funky edge to our riff on a classic steak house salad, with far deeper flavor than lettuce.
4 (4-oz.) bok choy heads, halved lengthwise
1/4 cup low-fat buttermilk
1 ounce blue cheese, crumbled (about 1/4 cup)
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
1 cup halved grape tomatoes (about 6 oz.)
1/4 cup crispy fried onions (such as French's)
Est. added sugars 1g
How to Make It
Heat a grill pan over high. Coat pan with cooking spray. Place bok choy halves, cut side down, on pan. Cook 2 minutes per side, until both sides are marked and lightly charred. Remove from pan.
Stir together buttermilk, blue cheese, vinegar, sugar, and pepper in a bowl. Place bok choy halves, cut side up, on a serving platter. Top evenly with buttermilk dressing, and sprinkle evenly with tomatoes and fried onions.
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