side dish recipe · #00409
Lemon Dijon Bok Choy Pineapple Pepper Salad
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 15 min
- Servings
- 4
- Difficulty
- Level 1
- Ingredients
- 8
Prep15 min
Cook0 min
Inactive0 min
Total15 min
Ingredients
- 6 ozBok Choy
- 8 ozPineapple
- 6 ozRed Bell Pepper
- 2 tbspOlive Oil
- 2 tbspLemon Juice
- 1 tbspDijon Mustard
- ½ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Wash the Bok Choy, Pineapple, and Red Bell Pepper under running water and dry them; keep leafy greens separate from raw meat and poultry, then cut the ingredients into bite-size pieces as needed.
- Whisk the Olive Oil, Lemon Juice, Dijon Mustard, Table Salt, and Black Pepper in a large bowl.
- Add the Bok Choy, Pineapple, and Red Bell Pepper; toss gently until evenly coated and serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 1.5 g
- Carbohydrates
- 12.6 g
- Fat
- 7.2 g
- Fiber
- 1.7 g
- Sodium
- 361.5 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.