This salad can be served as a light lunch, side dish, or even as a base for a more substantial meal by adding protein such as grilled chicken or tofu.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To prevent the salad from getting soggy, store the dressing separately and toss just before serving.
Variations:
Protein Boost: Add grilled chicken, shrimp, or chickpeas for extra protein.
Nuts & Seeds: Swap the sliced almonds for walnuts, pecans, or pumpkin seeds for a different crunch.
Vegan Version: Omit the feta and use a plant-based honey substitute to make it vegan-friendly.
FAQ:
Q: Can I use a different leafy green instead of bok choy?
A: Yes! If bok choy is not available, you can substitute with spinach, arugula, or kale for a similar fresh, leafy crunch.
Q: Can I prepare this salad in advance?
A: Absolutely! You can prepare the orzo, bok choy, and dressing ahead of time. Just assemble everything and toss before serving to maintain the freshness of the salad.
Q: Is there a way to make the dressing spicier?
A: To add a little heat, you can whisk in some red pepper flakes or a small amount of sriracha sauce into the dressing.
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