Bok Choi Salad

1/2 cup olive oil

1 Tablespoon of sesame oil

1/4 cup white vinegar

2 Tablespoon sugar

2 tablespoons soy sauce

1 bunch bok choi, cleaned carefully

1/8 to 1/4 cup slivered almonds, toasted

In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.

Tear the leaves from the bok choi stems. Chop the leaves to small salad-sized pieces. Slice the stems cross-wise into 1/4 - 1/2-inch long pieces.

Put the bok choi in your salad bowl. Garnish with the toasted almonds, toss with dressing, and serve.

Recipe sourced from Full Belly Farm.