Carole Peck's Apricot, Bok Choy and Mint Salad

Ingredients

• 2 tablespoons honey
• 2 teaspoons Dijon mustard
• 2 tablespoons rice vinegar
• 20 sprigs mint, leaves only, roughly chopped
• 8 ripe apricots, pitted and each cut into 8 wedges
• 1 pound bok choy
• Soy sauce to taste, optional

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    60 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 2 grams protein; 71 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Whisk together the honey, mustard and vinegar in a small bowl.
2. Toss the mint and the apricots with the dressing.
3. Core the bok choy, then wash, dry and chop it. Toss with the apricots and dressing, and season with soy sauce if desired.