2 cups of bok choy, chopped into 2-inch pieces
- 5 strips of bacon, cooked and crumbled
- ½ cup sliced almonds
- 2 tbsp seasoned rice vinegar
- 1 tbsp honey
- 3 tbsp This Little Goat went to Hong Kong
- In a mixing bowl, combine the flavorful This Little Goat went to Hong Kong sauce, seasoned rice vinegar, and honey. Give it a good stir to create a harmonious dressing that will bring the salad to life.
- Next, toss in the chopped bok choy, crumbled bacon, and sliced almonds into the bowl with the dressing. The bok choy's crisp texture, smoky bacon bits, and crunchy almonds will create a delightful medley of flavors and textures.
- Gently toss the ingredients together, ensuring that the dressing coats every piece of bok choy, bacon, and almond. This will allow the flavors to meld together, creating a mouthwatering experience.
- Once the salad is well dressed and all the ingredients are evenly combined, it's time to enjoy! Serve it as a refreshing side dish or add some grilled chicken or tofu to make it a satisfying main course. The choice is yours!