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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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
- 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.
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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g