Edamame, Bok Choy and Mango Salad with Asian Vinaigrette

Edamame, Bok Choy and Mango Salad with Asian Vinaigrette

adapted from Food Network

This salad is a nice accompaniment to any grilled meat, chicken or pork.

Makes 2 servings                                                        1 WW Blue point / serving

2 Tbsp. rice wine vinegar

1 tsp. soy sauce

1/2 tsp. sugar substitute

1/4 tsp. red pepper flakes

Juice from 1/2 lime

1 1/2 tsp. sesame oil

1/2 cup shelled, frozen edamame, defrosted

1/2 cup chopped bok choy

1/2 mango, julienned

1 tsp. toasted sesame seeds

1. In a small bowl whisk together the vinegar, soy sauce, sugar substitute, red pepper flakes, lime juice and sesame oil, Set aside.
2. In a medium bowl, toss the edamame, bok choy and mango with 2 Tbsp. of the vinaigrette. Reserve the remaining vinaigrette for another purpose.
3. Prior to serving sprinkle with the sesame seeds.

Enjoy!