I recently picked up the latest copy of LCBO’s Food and Drink. It is a fabulous free magazine of superior quality filled with beautiful photography, yummy recipes and information on beverages including great wine and food pairings.
Their latest Spring edition focuses on spring salads and I decided to adapt this salad and include it in our repertoire of healthy low carb salads and I was not disappointed. It made a refreshing Sunday night meal that didn’t take too much time to make which was good because I had a playoff soccer game at 3:00 pm and knew the troops would be hungry for something shortly after I got home. Oh and for the record we lost 4-6 but the last time we played this team we lost 14-0 and 10-1 so a 2 point spread is a small victory for us. Yes, we are not super stars heading for FIFA soccer but we had fun and got some great exercise while doing it.
So back to this yummy salad. I used the Organic Black Bean Spaghetti noodles to keep the carbs down and protein and fibre up. It packs a protein punch at 23g and fibre at 11g leaving only 4g net carbs per serving. Considering pasta and noodles of any sort are VERY high in carbs this is a low carb dream come true.
The main leafy green is Bok Choy…hence the name of the recipe 😉 Bok Choy has anti-inflammatory benefits, decreases the risk of some cancers and rated as one of the top vitamin K rich foods. Vitamin K helps with blood coagulation and manipulate binding of calcium in bone and other tissues.
Oranges of course are full of vitamin c and add a refreshing sweetness to this dish. I think the next time I make this salad I will try it with blood oranges. Blood oranges are a natural mutation of the orange, which is itself a hybrid, probably between the pomelo and the tangerine but I think the dark crimson hue of the flesh will be a beautiful contrast with the rest of the salad.