This delicious salad recipe comes courtesy of Cliff Cottage Inn, a B&B in Eureka Springs, Arkansas. The inn sits on a hill and is just steps from Main Street's restaurants and shops. You can stay in a suite or opt to stay in a stand-alone private cottage. All of the suites and cottages are named after famous writers, such as Emily Dickenson and Oscar Wilde.
- 2 teaspoons macadamia nut oil
- 2 baby bok choy heads, chopped into 1" cubes
- salt & pepper to taste
- 1 carrot, peeled and shredded
- 1 daikon or seeded cucumber, shredded
- 2 tablespoons cilantro (fresh) chopped
- 1 red bell pepper, cored, seeded & cut lengthwise into 1/8" thick slices
- 8 oz. chicken breast, cooked, boneless, skinless, sliced crosswise into 1/4" thick strips
- 6 oz. cellophane or wheat noodles, cooked, cooled under cold water & well-drained
- 1 tablespoon sesame seeds, toasted in fry pan
1. In large fry pan over high heat, warm oil until nearly smoking, then add bok choy and season with salt and pepper.
2. Cook bok choy, stirring occasionally, until lightly browned, about 2 to 3 minutes. Then transfer to a metal baking sheet (it will chill faster on this) and pop in fridge for about 10 minutes.
3. In large mixing bowl, combine vinaigrette dressing, the carrot, daikon, cilantro, red pepper, chicken, bok choy and noodles. Toss to mix well and then garnish with sesame seeds.