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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 51.2
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 100.6 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.5 g

View full nutritional breakdown of Tomato and Bok Choy Salad calories by ingredient
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Tomato and Bok Choy Salad

Submitted by: LABYRINTH
Tomato and Bok Choy Salad

Introduction

Adapted from a Cooking Light recipe. Also, you could add chopped mushrooms or chopped green onions instead of the shallots for variations.

Originally called for Heirloom Tomatoes but those are way too expensive for my family. Just make sure your tomatoes are truly ripe - not green - for the best taste.
Adapted from a Cooking Light recipe. Also, you could add chopped mushrooms or chopped green onions instead of the shallots for variations.

Originally called for Heirloom Tomatoes but those are way too expensive for my family. Just make sure your tomatoes are truly ripe - not green - for the best taste.

Number of Servings: 8

Ingredients

    Shallots, 4 tbsp chopped
    Tarrgon, fresh, 1 tbsp
    balsamic vinegar, 2 tablespoon
    Olive Oil, 4 1tsp
    Red Ripe Tomatoes, 6 medium, chopped
    *Bok Choy, chopped about 2 cup
    Salt, 1/4 tsp
    Pepper, black, 1/4 tsp

Directions

Combine first four ingredients and mix well. Combine chopped tomatoes and bok choy and then drizzle with olive oil mixture, lightly tossing. Season with salt and pepper.

It's not required to refrigerate, but it seems to taste a bit better if let to chill for 30 minutes or so.

Number of Servings: 8

Recipe submitted by SparkPeople user LABYRINTH.






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Member Ratings For This Recipe

  • I didn't have shallots but used green onion as suggested since I did have that on hand. I also used mushrooms. I cooked the vegetables in the balsamic and oil rosemary and thyme and then let cool before eating and served over a green salad. - 2/3/12

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