Warm bok choy and cranberry salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

First published: Dec 2014

Serves: 8

Time to make: 30 mins

Total cost: $16.00 / $2.00 per serve

(at time of publication)

Ingredients

More weights & measures

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

Instructions

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 127cal

Kilojoules 530kJ

Protein 3g

Total fat 8g

–Saturated fat 1g

Carbohydrates 10g

–Sugars 10g

Dietary fibre 2g

Sodium 130mg

Calcium 50mg

Iron 1mg

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.

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