Turkey Bacon & Bok Choy Salad with Shaved Parmesan

You may be used to eating steamed or stir-fried bok choy, but we take the veggie au natural and mix it with turkey bacon, parmesan, white beans and tomato for a fresh salad your family will love.
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By Elizabeth Brown

Serves: 4
Hands-on time: 20 minutes
Total time: 20 minutes

INGREDIENTS:

  • 2 large carrots, thinly sliced on the bias
  • 2 bunches baby bok choy, stems cut into thin 1/2-inch-long slices and leaves cut into 1-inch pieces
  • Olive oil cooking spray
  • 6 oz turkey bacon
  • 1 1/2 cups BPA-free canned cannellini (aka white kidney) or navy beans, drained and rinsed
  • 1 cup grape tomatoes, halved
  • 2 tbsp shaved Parmesan cheese
  • 2 tbsp chopped fresh basil

DRESSING:

  • 1 clove garlic
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp chopped fresh basil
  • 2 tsp fresh lemon juice
  • 1/4 tsp ground black pepper

INSTRUCTIONS:

  1. In a large steamer basket set over top of a pot of gently simmering water, add carrots and steam for 4 minutes. Add bok choy stems and steam for 1 minutes; add bok choy leaves and steam for 1 more minute.
  2. Meanwhile, mist a nonstick skillet with cooking spray and heat on medium-high. Add bacon and cook, turning once, until lightly browned, about 1 minute per side. When cool enough to handle, slice thinly.
  3. Prepare dressing: In a blender, blend dressing ingredients and 1/4 cup water until smooth.
  4. In a large bowl, combine carrots, boy choy, beans and tomatoes. Top with bacon, dressing, cheese and basil.

Nutrients per serving (2 cups): Calories: 241, Total fat: 11 g, Sat. Fat: 2 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1, Carbs: 20 g, Fiber: 5 g, Sugars: 5 g, Protein: 17 g, Sodium: 475 mg, Cholesterol: 43 mg