Bok Choy and Ginger Waldorf Salad

1 bunch bok choy or pac choi (about 1 lb.)

1/2 tsp. salt

1/2 c. plain Greek yogurt

1 tsp. lemon juice + 1 tsp. lemon zest

2 tsp. honey

1/8-1/4 tsp. ground ginger (to your taste)

1 apple, diced

1/2 c. red grapes, halved

1/4 c. chopped walnuts

2 Tbsp. chopped crystallized ginger (optional)

Trim the ends from the bok choy and then chop in half, lengthwise.

Cut the stalks and leaves on the diagonal in about 1/4” thick pieces.

Put into a colander and sprinkle with salt, then toss and rub into the bok choy a bit. Allow to sit over a bowl or in the sink for about 15 minutes to drain it's excess water. This step keeps the bok choy from draining its liquid into your salad. Rinse and drain again, then pat dry with cloth or paper towels.

Meanwhile, whisk together the yogurt, lemon juice, zest, honey, and ginger.

Combine bok choy, apples, grapes, walnuts and crystallized ginger (if using).

Gently toss with the dressing.

Recipe created or adapted by Liz Talley, Urban Graze

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