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.
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
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.
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.
Prepare dressing: In a blender, blend dressing ingredients and 1/4 cup water until smooth.
In a large bowl, combine carrots, boy choy, beans and tomatoes. Top with bacon, dressing, cheese and basil.
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