1 pound shrimp, poached, peeled and chopped
2 stalks celery, diced
3 green onions, thinly sliced
1 yellow bell pepper, seeded and diced
6 cups baby bok choy, chopped
for the dressing:
1 clove minced garlic
1/3 cup mayonnaise
1/4 cup plain nonfat yogurt
1 tablespoon vinegar
salt and pepper to taste
1/2 teaspoon crushed red pepper
Toss salad ingredients, except for bok choy, in a medium bowl.
In a small bowl whisk together dressing ingredients and then fold into the shrimp mixture.
Chill at least 1 hour.
Serve over a bed of bok choy.
Pairs Well With
Soothing summer supper. This chilled salad is perfect on those scorching summer days when you'd rather not heat up your kitchen.