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Warm Bok Choy Vegetable Salad Recipe
Ingredients
- 1 pounds baby bok choy
- 1/4 pound organic lean gound beef
- 3 cups baby spinach
- 1 pint baby bella mushrooms
- 2 teaspoon olive oil
- 1/2 small white onion,
- chopped 2 teaspoon mustard seeds
- 1 teaspoon garlic powder
- salt to taste
Directions
- Fry ground beef in a large skillet over medium heat until brown. Drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, mustard seeds and garlic. Cook and stir over medium heat until the onions and mushrooms are starting to be tender.
- Add your two greens, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until tender but still crunchy, about 4 minutes. Stir in the balsamic vinegar, and season with salt.
This is an easy salad recipe to make and nutrious as well. Simple comfort food that is low in fat.
Serve piping hot!
This was one of those recipes I came up with when I was searching the kitchen wondering what I was going to make for supper. I'm sure all you cooks have been standing in the kitchen searching the fridge or the pantry wondering what your going to make.
I do that all the time and generally wind up being pretty creative. So next time your pondering what to make for supper check out the super easy salad recipes on this site and go get creative.
return to vegetable salad recipes
return to easy salad recipe home from Bok Choy
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