I had never made pak choi into a salad before but I saw a post by one of my friends on Instagram doing just that and it inspired me to make a salad out of the last heads of pak choi from my garden along & snap peas & beet greens I also had growing. At this time of year it's easy to let garden fresh veg and fruit inspire what I mak. It's become all the more important in these unprecedented times due to COVID-19 to create meals from what you have on hand.This is an example of that. Everything in this salad came from my garden or pantry. It forces me to think outside the box and be creative. Another benefit is that it keeps food costs down.
Place the salad ingredients in a medium bowl and set aside. Whisk all of the vinaigrette ingredients together in a medium bowl and pour over salad just before serving.
Serving Size 1 bowl