Ingredients
- 2 cups romaine lettuce torn
- 1-1/2 cups bok choy leaves and stems thinly sliced
- 1-1/2 cups sugar snap peas stringed (and blanched, if desired)
- 1/2 cup red onion thinly sliced
- 1/2 cup feta or blue cheese crumbled
- 1/3 cup olive oil
- 3 Tbsp. white wine vinegar
- 1 Tbsp. lemon juice
- 1/4 tsp. hot pepper sauce
- 1/4 tsp. salt
Servings:
Instructions
- Place lettuce, bok choy, peas, onions and cheese in a large bowl. Toss to mix.
- Place oil, vinegar, juice, pepper sauce and salt in a jar with tight fitting lid. Shake well.
- Pour dressing over salad. Toss and serve immediately
Recipe Notes
Recipe Courtesy of Farm Fresh Recipes, by Janet Majure, Growing for Market
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