Baby Bok Choy Salad with Berries and Orange Dressing (V, V+, GF)

January 17, 2020

Print This

By: Meg Wert

4 1/2 cups baby bok choy, cleaned and chopped generally around 8 to 10 baby bok choy
1/4 cup chopped cilantro
5 sprigs tarragon - using the leaves not the stems
8 - 10 large strawberries sliced
4 ounces blackberries
1 large orange (I use Cara Cara when available due to bright sweet flavor)
4 ounces cherry or grape tomatoes
1/3 cup extra virgin olive oil
Adapted from Smith College Dining Services

Step 1 Slice off the ends of the baby bok choy and wash all of the leaves in a strainer and then cut into large pieces and place in large salad bowl.
Step 2 Wash and dice the cilantro and tarragon and set aside.
Step 3 Wash both the blackberries and the strawberries and then trim the ends off of the strawberries and slice. Add both of these to the bok choy.
Step 4 Next, wash and slice the tomatoes and add to salad as well.
Step 5 Salad Dressing
Step 6 Grate the peel of the orange and put it in a bowl.
Step 7 Then cut the orange in half and squeeze the juice from both halves (I use a large tea strainer as I squeeze the orange to catch any seeds)!
Step 8 Put the juice and the grated peel in the same bowl and add 1/3 cup of oil and blend. Then add in the cilantro and tarragon and mix some more and drizzle over the salad and toss thoroughly.