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Crunchy Bok Choy Salad

Source: Cooking Light-8/01





List of Ingredients



• Dressing:
  
• 2 tablespoons sugar
  
• 3 tablespoons cider vinegar
  
• 3 tablespoons low-sodium soy sauce
  
• 2 teaspoons peanut butter
  
• 1/2 teaspoon curry powder
  
• 1/4 teaspoon crushed red pepper
  
• Salad:
  
• 1 (3 ounce) package ramen noodles
  
• 1/4 cup unsalted dry-roasted peanuts
  
• 3 cups thinly sliced bok choy
  
• 1 cup very thin red bell pepper strips
  
• 1/2 cup shredded carrot
  
• 1/4 cup diagonally cut green onion
  






Instructions



1. To prepare dressing, combine first 6 ingredients in a large bowl; stir well with a whisk.
   
   
2. To prepare salad, crumble noodles; discard seasoning packet. Heat a nonstick skillet over medium-high heat. Add peanuts; saute for 4 minutes or until browned. Remove from heat. Combine crumbled noodles, peanuts, bok choy, and reamining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
   
   
3. Yield: 10 servings (serving size: 1/2 cup). 86 cal, 3.7g fat, 2.6g pro, 11.7g carb, 0mg chol, 178mg sod.