Chef Wendell: Baby Bok Choy Salad

Ingredients:

• ½ cup virgin olive oil-healthy mono-unsaturated fat
• ¼ white vinegar
• 1 tbs. raw honey or maple syrup
• 3 tbs. Tamari (Wheat-Free Soy Sauce)
• 2 bunches baby bok choy, cleaned and sliced-the star of the show
• 1 bunch of green onions, chopped-anti-cancer
• 1/8th cup slivered almonds, toasted-anti-heart disease
• 1/ package of rice noodles

Directions:

1. Warm ¼ inch vegetable oil in a saucepan. When the oil is hot gently add a small handful of rice noodles. Exercise caution. They will instantly puff up. Immediately turn off the heat. Remove at once, drain on towel and reserve for garnish
2. In a lidded glass jar or Tupperware container, mix together olive oil, white vinegar, sweetener of choice, and tamari / soy sauce.
3. Close the lid and shake well.
4. Combine bok choy, green onions, almonds, and noodles in a salad bowl. Toss with dressing and serve

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