Chinese Shrimp & Bok Choy Salad
8 cups torn spinach
2 cups thinly sliced bok choy
1 cup bean sprouts
4 scallions, chopped
3/4 pound cooked shrimp, peeled and deveined
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon water
2 teaspoons sugar
Combine spinach, bok choy, bean sprouts, scallions and shrimp.
Whisk soy sauce, vinegar, oil, water and sugar until blended. Pour
over salad and toss. Makes 4 servings.