Almond and Baby Bok Choy Asian Salad

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1/2 cup canola oil
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
2 tablespoons toasted sesame seeds
1/2 head romaine lettuce, chopped
2 heads   baby bok choy, cleaned and sliced
1 carrot, cut into matchsticks
1/4 cup toasted sliced almonds
1/2 cup croutons


Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds

in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the  dressing over the salad, toss to coat, and serve immediately.