I have a huge recipe journal full of ideas that I planned to share with you sooner.
Truly, I’m sorry that I haven’t shared them with you: I love sharing my recipes because food is one of my greatest passions, but it takes me a long time to put together my recipes (because I’m a one-woman show)!
I chose to serve the peanut sauce separately from the salad because I wanted people to have a say in how much sauce they got. My sister (one of my key recipe eaters) is not a huge sauce person but if you look at the feature image of this post you can see that I am a sauced kind of person. I’m not saying I’d drink it as a cocktail, but I like a lot of sauce from time to time, OK?!
The good news, for casual or beginner cooks, is that there is absolutely nothing fussy about this recipe. This salad is so easy that a beginner can do it. All it takes is some pan frying here and some mixing there. It’s simple and so tasty.
So, if you’re up for it, get cooking!
Warm Green Salad:
1 Bundle of Baby Spinach.
3 Bundles of Broccoli (just the bushy heads)
1 Bundle of Bok Choy (just the greens and a little bit of the white, chopped roughly)
Two small bundles of Green Onion (chopped small)
Three or four large fistfuls of Snow Peas
One medium-sized can (12 oz) of Whole Kernel Corn
Sea Salt (to taste)
Sesame Seeds (a sprinkling or more)
- Get your can of corn, open it, and set it aside with the green onions.
- Next, grab your spinach and bok choy and begin to saute them in a frying pan with some extra virgin olive oil (about three tablespoons of oil) and about 1/2 a teaspoon of salt.
- Once your spinach and bok choy are properly wilted, set them aside.
- Now it’s time to fry up your broccoli heads and snow peas. Fry them in 3 tbsp of butter and 2 tbsp of olive oil. If you find (as I did) that you have a lot of salad then just saute your greens in two batches.
- It will take about 12 minutes for your broccoli heads and snow peas to be tender but still chewy.
- After that 12 minutes, you go ahead and add the corn and green onions.
- After that, you just saute until the green onions are fragrant (about 3 – 5 more minutes). Don’t forget to toss all the ingredients around in the frying pan. If you think it might be hard to do, then use one of those deep frying pans that can handle a toss.
- Transfer to a big bowl and sprinkle with sesame seeds.
- Now pat yourself on the back because you’re all done with the greens!
The Peanut Sauce:
- Mix all the ingredients together and serve.
It’s that simple. I made it this past Saturday afternoon and now I’m here to share it with you. I hope you enjoy!
There will be more recipes coming in the VERY near future so watch this space!
And in the meantime, feel free to check out some of my other recipes.