Please excuse the paper plate. With being due any day I am trying to cut down on chores. Last thing I want is to come home to a sink full of dishes! I love this dish as it is naturally sweet…..but no sweeteners are added in it! Here is it shown served with Coconut Rice for a nice filling meal.
6 Tb sesame oil
3 Tb Orange Muscat Champagne Vinegar
2 Tb Soy Sauce
1/4 tsp ground mustard
1/2 tsp garlic powder
1/4 tsp powdered ginger
1/4 tsp cinnamon
1. Combine ingredients and set aside
2 large bunches of Tai Soi or bok choy~stems finely chopped and leaves in 1 ” slices
2 small/ medium carrots shredded
1/4 c diced onion
1/2 c bell peppers cut into strips
1 c frozen pineapple chunks
1 pkg of bacon (I used beef bacon)
1. Cook bacon in a large skillet and set aside on a paper towel lined plate.
2. In the same skillet add in frozen pineapple, bell peppers, onion, tai soi (bok choy) stems, and shredded carrots over medium heat. Stir until the onions are soft and the pineapple is heated through.
3. Add in the Tai Soi (bok choy) leaves and continue to stir until the leaves are wilted about 5-8 minutes.
4. Chop bacon, add back into skillet, pour dressing over salad, toss, and serve!
This is apart of the Hearth and Soul Blog Hop on the Penniless Parenting at www.pennilessparenting.com
This is apart of the Homestead Barn Blog Hop #64 on the Prairie Homestead at http://www.theprairiehomestead.com/2012/06/homestead-barn-hop-64.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+ThePrairieHomestead+%28The+Prairie+Homestead%29&utm_content=Yahoo%21+Mail