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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Place cranberries in a pan with water and sugar. Heat for 5 minutes until sugar has dissolved and cranberries softened. Set aside to cool slightly.
2 Heat a pan with oil spray. Add red onion and cook until softened. Add shredded bok choy and spinach with a little more oil spray. Cook for 2-3 minutes until just wilted, adding a little extra spray if necessary.
3 Line a serving dish with reserved whole bok choy leaves. Add wilted leaves and onion with cucumber, spring onions, sultanas and walnuts. Combine dressing ingredients then pour over salad and toss lightly. Top with cranberries and serve warm.
The salad can be prepared ahead but don’t add cranberries until ready for serving.
Calories 127 cal
Kilojoules 530 kJ
Total fat 8 g
Saturated fat 1 g
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