Spring Salad with Bok Choy & Apples

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Adapted from the recipe by Nava Atlas

Prep time: 15 min

Makes 4-6 servings

Ingredients

For the salad:

• 3 baby bok choy*, thinly sliced
• 5 ounces pea shoots*
• 1 large carrot*, grated
• 1 apple*, julienned (sliced into short, thin strips)

For the vinaigrette:

• ¼ cup apple cider vinegar*
• 1 teaspoon honey*
• 1 garlic clove, grated
• ¼ teaspoon Dijon mustard
• ¼ teaspoon sea salt
• Freshly ground black pepper
• ¼ cup extra-virgin olive oil

Instructions

1. Combine the salad ingredients in a mixing bowl and toss them together.
2. Combine the vinaigrette ingredients in a jar with a tight-fitting lid and shake vigorously.
3. Toss the salad with the vinaigrette, and season gently with salt and pepper.
4. Transfer the salad to a serving platter, let stand for a few minutes so that the flavors can blend, then serve.

*Ingredients currently available at the Saratoga Farmers’ Market