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.
    Author:
    Publish date:
    bok-choy-salad-420x470
    • Duration
    • Prep Time
    • 4Servings

    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

    Preparation

    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.

    Nutrition Information

    • Serving Size: 2 cups
    • Calories: 241
    • Carbohydrate Content: 20 g
    • Cholesterol Content: 43 mg
    • Fat Content: 11 g
    • Fiber Content: 5 g
    • Protein Content: 17 g
    • Saturated Fat Content: 2 g
    • Sodium Content: 475 mg
    • Sugar Content: 5 g
    • Polyunsaturated Fat Content: 1 g

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