we love throwing together a large salad on sunday nights and then portioning it out into small containers to take to work each day for lunch during the week. it makes life so much easier on weekday mornings to just grab a container of salad and a fork as you are running out the door to work. recently, we made this salad which fed us all week long. it's full of veggies, and the orange sesame dressing gives it a great asian vibe.
bok choy and brown rice salad with orange sesame dressing
prep time: 10-15 minutes
yields: 10 servings
adapted from annie's eats
4 cups brown rice, cooked and cooled
2-3 chicken breasts, cooked and diced
4 cups bok choy leaves, rinsed and chopped
1/2 cup fresh cilantro, chopped
5 scallions, chopped
3 large carrots, diced
1 medium orange
2 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon honey
4 garlic cloves, minced
3 teaspoons sesame seeds
salt and pepper
to make the salad, in a large bowl combine the rice, chicken, bok choy, cilantro, scallions, and carrots. toss to combine. to make the dressing, zest and juice the orange. in a small bowl, whisk together the orange zest, orange juice, soy sauce, oil, vinegar, honey, garlic, and sesame seeds. add the dressing to the salad and toss well to combine. season with salt and pepper to taste.
That looks very tasty. Great spring/summer salad.
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