Hot and Sour Salad
8 Servings, Counts as: 1 Life Carb, 1 Life Fat
Ingredients
3 cups shredded bok choy
1/2 carrot, shredded
1 large red bell pepper, thinly sliced
5 green onions
1/4 cup sliced mushrooms
1/2 tsp red pepper flakes
1 tbsp minced ginger
1/2 tsp salt
1 tsp olive oil
1 packet Splenda
2/3 cup rice wine vinegar
1 tsp Dijon mustard
Directions
1. Combine bok choy, carrots, mushrooms, pepper, and onion in a large bowl.
2. Whisk together remaining ingredients in a small bowl.
3. Pour vinegar mixture over vegetables.
4. Refrigerate 1 to 2 hours.
5. Mix well again before serving.