Carole Peck's Apricot, Bok Choy and Mint Salad

By Mark Bittman

Total Time
15 minutes
Rating
4(29)
Comments
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Ingredients

Yield:6 servings
  • 2tablespoons honey
  • 2teaspoons Dijon mustard
  • 2tablespoons rice vinegar
  • 20sprigs mint, leaves only, roughly chopped
  • 8ripe apricots, pitted and each cut into 8 wedges
  • 1pound bok choy
  • Soy sauce to taste, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

61 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 2 grams protein; 28 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Whisk together the honey, mustard and vinegar in a small bowl.

  2. Step 2

    Toss the mint and the apricots with the dressing.

  3. Step 3

    Core the bok choy, then wash, dry and chop it. Toss with the apricots and dressing, and season with soy sauce if desired.

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Ratings

4 out of 5
29 user ratings
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Comments

Ellen Smart

I used dried apricots because that's what I had, raspberry vinegar, ditto. Made the dressing with 2X the vinegar. Chopped fruit, mixed with the dressing (which was quite liquid), let the apricots plump up for 3 or 4 days, covered on the kitchen counter. Then proceeded with the rest of it, without the optional soy sauce. This is a great salad! Fresh apricots would be lovely, but are available for such a short time, and dried are always on hand. I might add pistachios next time.

Betsy Karpenkopf

We have bok-choy and mint growing in the garden. And apricots are in season. So this was the perfect accompaniment to today’s lunch. Took 3 minutes to make and it was tasty!

Ellen Smart

I used dried apricots because that's what I had, raspberry vinegar, ditto. Made the dressing with 2X the vinegar. Chopped fruit, mixed with the dressing (which was quite liquid), let the apricots plump up for 3 or 4 days, covered on the kitchen counter. Then proceeded with the rest of it, without the optional soy sauce. This is a great salad! Fresh apricots would be lovely, but are available for such a short time, and dried are always on hand. I might add pistachios next time.

Nancy

Marty and Seyffo really liked this and gave it 4 stars. I was inclined toward 3 stars. If I made it again, I would decrease the mint and increase (double?) the dressing.

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