{"id":45068,"date":"2017-09-01T12:41:38","date_gmt":"2017-09-01T16:41:38","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45068"},"modified":"2017-09-01T12:41:38","modified_gmt":"2017-09-01T16:41:38","slug":"baby-bok-choy-salad-with-curry-fig-dressing%e3%83%9f%e3%83%8b%e9%9d%92%e6%a2%97%e8%8f%9c%e3%82%b5%e3%83%a9%e3%83%80%e3%80%81%e3%82%ab%e3%83%ac%e3%83%bc%e3%82%a4%e3%83%81%e3%82%b8%e3%82%af%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45068&lang=en","title":{"rendered":"Baby Bok Choy Salad with Curry Fig Dressing<br>\u30df\u30cb\u9752\u6897\u83dc\u30b5\u30e9\u30c0\u3001\u30ab\u30ec\u30fc\u30a4\u30c1\u30b8\u30af\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45069 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/38.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I like salad but not evey salad makes me happy.<\/p>\n<p>I&#8217;m actually pretty picky when it comes to salad.<\/p>\n<p>It&#8217;s hard to describe, but I can say this&#8230;<\/p>\n<p>The more ingredients, the better.<\/p>\n<p>The darker colors, the better.<\/p>\n<p>The more variety in texture and flavor, the better.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45070 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/31.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/31.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/31-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>So when I found this beautiful baby bok choi at a local Asian market, I had to have it because I knew I would love to make salad with these beautifully dark green leaves.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45071 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/32.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>And you know what was even better?<\/p>\n<p>The size.<\/p>\n<p>I love any mini or baby sized vegetables\/fruits.<\/p>\n<p>These are absolutely adorable!<\/p>\n<p>These are so pretty that you don&#8217;t need (or want) to cut them.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45072 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/35.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Cherry and mango pieces were sprinkled on top.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45073 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/40.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Oh, and one more thing.<\/p>\n<p>When served with the more interesting dressing, the better!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45074 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/29.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>So I decided to serve this salad with curry fig dressing.<\/p>\n<p>When we were at a grocery store the other day, a lady was handing out &#8220;curry fig dressing&#8221; samples for tasting.<\/p>\n<p>I didn&#8217;t try it, but the combination intrigued me.<\/p>\n<p>So here is my easy homemade curry fig dressing.<\/p>\n<p>I happened to have dried figs at home so I didn&#8217;t even have to go shopping to make this.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45075 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/37.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/37.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/37-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<div id=\"recipe\">\n<strong>Baby Bok Choy Salad with Curry Fig Dressing<\/strong><\/p>\n<p>2 cups baby bok choy<br \/>\n1\/2 cup chopped mango<br \/>\n1\/3 cup chopped cherries<br \/>\ncurry fig dressing<br \/>\n&#8211; 2 tablespoons dried fig<br \/>\n&#8211; 2 tablespoon white vinegar<br \/>\n&#8211; 1 tablespoon canola oil<br \/>\n&#8211; curry powder<br \/>\n&#8211; salt and pepper<\/p>\n<p>1. Make dressing. Combine ingredients. Puree with a hand blender until smooth.<br \/>\n2. Place baby bok choy on a plate. Sprinkle chopped mango and cherries.<br \/>\n3. Serve with the dressing.<\/p><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45076 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/39.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Have a great weekend everyone!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I like salad but not evey salad makes me happy. I&#8217;m actually pretty picky when it comes to salad. It&#8217;s hard to describe, but I can say this&#8230; The more ingredients, the better. The darker colors, the better. The more variety in texture and flavor, the better. So when I found this beautiful baby bok [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,28,29],"tags":[],"class_list":["post-45068","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45068","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45068"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45068\/revisions"}],"predecessor-version":[{"id":45088,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45068\/revisions\/45088"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}