Chinese Shrimp & Bok Choy Salad
Ingredients
- 8 cup torn spinach
- 2 cup thinly sliced bok choy
- 1 cup bean sprouts
- 4 scallions, chopped
- 3/4 pound cooked shrimp, peeled and deveined
- 3 tablespoon low-sodium soy sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon water
- 2 teaspoon sugar
Instructions
Combine spinach, bok choy, bean sprouts, scallions and shrimp. Whisk soy sauce, vinegar, oil, water and sugar until blended. Pour over salad and toss. Makes 4 servings.