Bok Choy & Cannellini Salad

Food & Home, Rachel Maria's Recipes

This dish is perfect for the summer. I feel like I’m in Tuscany whenever I prepare this! Bok choy and cannellini beans go so well, together. Next time you’re looking for a light salad with a lot of Italian flavor, try this Bok Choy & Cannellini Salad!

Bok Choy & Cannellini Salad

Bok choy is a Chinese cabbage that has is delightful and nutritious. It looks a bit like celery, but contains a lot more Vitamin A!

The first time I had bok choy was at a Bed & Breakfast in Ithaca, New York. Scott and I had a dinner prepared for us, by the host. It was one of the best and most memorable meals of my life! One of the dishes was a bok choy medley with onions and mushrooms. I was so surprised that I had never tried it before. But, I’ve made up for lost time!

Bok Choy & Cannellini Salad

This Bok Choy and Cannellini Salad is served warm. The shaved pieces of pecorino reggianno, along with this homemade Italian dressing add just the right amount of “knock-your-socks-off” flavor. I know. Who would have ever thought bok choy could be so tasty!?

Don’t take my word for it. Try it yourself! And, let me know how much you LOVE IT!

Bok Choy & Cannellini Salad

Servings: 1

Bok Choy & Cannellini Salad


  • 3oz. turkey bacon (3-4 slices)
  • 2 cups bok choy, choppes in 1″ pieces
  • 1 cup cannelloni beans
  • 1 carrot, shredded or thinly peeled
  • 1/2 cup grape tomatoes, halved
  • 1 T parmigiana cheese, shaved
  • 1 clove garlic, finely chopped
  • 1 T fresh basil, chopped
  • 1/2 lemon, squeezed
  • Olive Oil
  • Balsamic Vinegar


  1. Cook turkey bacon according to package directions.
  2. Prepare dressing (whisk together all 5 ingredients).
  3. In a frying pan, saute bok choy until softened. (I add a little olive oil to the pan, beforehand.)
  4. Add cannelloni beans, just long enough to get warm.
  5. Assemble plate with bok choy and beans, followed by bacon, tomatoes, and carrots.
  6. Add dressing and parmigiana cheese.
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