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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 98.4
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 48.4 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.8 g

View full nutritional breakdown of Bok Choy Fruit Salad calories by ingredient
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Bok Choy Fruit Salad

Submitted by: BRAVELUTE

Introduction

Add vinegar to each serving as it is used or else it disappears. Add vinegar to each serving as it is used or else it disappears.
Number of Servings: 4

Ingredients

    *Bok Choy, raw-shreaded, 4 cup (remove) 1 large bok choy head pulsed in processor.
    Sweet Cherries, 1 cup, without pits (remove)
    Pineapple, fresh, 100 grams (remove)
    Apples, fresh with skin, 100 grams (remove)
    Blueberries, fresh, 1 cup (remove)
    *Alessi Pear Infused Vinegar, 4 tbsp (remove)


    You are making 4 servings, each with 1 cup bok choy and 1 serving of fruit. You can vary the fruits, just so you have a combination of 4 servings of fruit. Sometimes I switch one of these out for a dried fruit like cranberries, golden raisins, or mango.

Directions

Prep the bok choy in the processor.
Prep the cherries, pineapple and apple, at least into bite sized pieces. I like to shred the apple.

The vinegar is nice when sprinkled on just before serving. It disappears in the large bowl. The alternative is to add more vinegar the second day.

Serving Size: 4, but could give you 8 side dishes

Number of Servings: 4

Recipe submitted by SparkPeople user BRAVELUTE.






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