Kale, Spinach and Bok Choy Salad

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Healthy, hearty and oh-so-green. Pair with meats or fish.

  • Servings: Serves 4
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Appetizer; Salad


3 c. baby spinach leaves
2 c. bok choy, very coarsely chopped
2 c. kale, coarsely torn
1/2 small red pepper, cut into thin strips
1/4 small red onion, cut into thin strips
1 Tbsp. Dijon mustard
2 Tbsp. cider vinegar
2 cloves of garlic, minced
1 Tbsp. honey
1 tsp. toasted sesame oil
sea salt and freshly ground pepper
5 - 6 Tbsp. extra-virgin olive oil
2 Tbsp. toasted sesame seeds (optional)
1 Tbsp. pine nuts (optional)


Combine all the salad greens and vegetables in a large serving bowl.
Place the mustard in a medium bowl. Add the vinegar, garlic, honey, sesame oil and sea salt and pepper and combine. Gradually whisk in the oil to create an emulsion.
Drizzle over the salad and serve.
Sprinkle with toasted sesame seeds and pine nuts (optional).