Bok choi salad

Ingredients:

1 Tbl spoon poppy seeds

2 cups apple cider

1 tble spoons red wine vinegar

1 small onion, minced

1 teaspoon celery seed

1/4 teaspoon salt

pinch of black pepper

2-3 heads bok choi

1 cup chopped celery

2 red delicious apples

1 yellow bell pepper, slivered

2 bananas

1.2 shredded coconut

Instructions:

Toast poppy seeds in dry skillet over very low heat for 5 mins, stir constantly to prevent burning. Whisk together cider, vinegar, onion, celery seeds, salt and pepper. add poppy seeds. Chill at least 2 hours. combine bok choi, celery, apples, and bell pepper and toss with poppyseed dressing. Slice bananas, roll in coconut and add to salad and toss. Six servings.

source: book- from asparagus to zucchini, a guide to farm-fresh seasonal produce