Bok Choy Salad
1 medium head Bok Choy
1/2 red pepper
1/2 green pepper
1 bunch green onions
1 1/2 Cups unsalted raw almonds
1/3 Cup balsamic vinegar
cracked black pepper
sea salt
1 med head of Bok Choy washed and stems sliced into 1/4-inch slices. Use some of the green tops.
Discard the very tops where the green gets tough.
1/2 red pepper julienned
1/2 green pepper julienned
1 bunch organic green onions washed and sliced into 1/4-inch slices, using the green tops also.
1 1/2 Cups of almonds, toasted in 1 tablespoon of soy margarine in a skillet over med-heat. Let cool.
In a blender mix:
1/3 Cup balsamic vinegar
1/4 Cup agave (may need more)
2/3 Cup olive oil
cracked pepper
sea salt
Blend on high. Taste and adjust flavors by adding more agave and/or soy sauce.
Toss dressing with salad and almonds. Refrigerate at least 20 min. and toss before serving.