Warm bok choy and cranberry salad

Serves: 8

Time to make: 30 mins

Ingredients

¾ cup fresh or frozen cranberries
¼ cup water
2 tablespoons sugar
spray oil
1 red onion, thinly sliced
250g bok choy, half shredded other half leaves kept whole
200g baby spinach
1 Lebanese cucumber, peeled, cubed
2 spring onions, sliced
⅓ cup sultanasgolden raisinsX
⅓ cup walnuts, chopped
Dressing
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 tablespoon lemon juice
salt and pepper
2 tablespoons olive oil

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Instructions

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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.

Variations

If you can’t find cranberries, use 1/2 cup dried cranberries.
Make it gluten free: Check mustard is gluten free.

HFG tip

The salad can be prepared ahead but don’t add cranberries until ready for serving.

Nutrition Info (per serve)

Calories 127 cal

Kilojoules 530 kJ

Protein 3 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 10 g

Dietary fibre 2 g

Sodium 130 mg

Calcium 50 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.