Recipe by Cooking Light October 2014


Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

15 mins
15 mins
Serves 6 (serving size: 1 cup salad and 2 teaspoons shallots)


Ingredient Checklist


Instructions Checklist
  • Heat a medium skillet over medium-high heat. Add 1 tablespoon oil to pan. Combine shallot rings and cornstarch in a bowl; toss to coat. Add shallots to pan; sauté 5 minutes or until crisp.

  • Combine vinegar and next 6 ingredients (through garlic) in a bowl; drizzle in remaining 1/4 cup oil, stirring with a whisk. Add bok choy and mint; toss to coat. Top with fried shallots.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Nutrition Facts

132 calories; fat 11.5g; saturated fat 1.1g; mono fat 1.8g; poly fat 8g; protein 2g; carbohydrates 7g; fiber 1g; iron 1mg; sodium 219mg; calcium 91mg.