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You need to prepare baby bok choy.
Provide medium vine ripened tomato.
Provide medium cucumber.
You need ham luncheon meat.
You need shredded colby cheddar, Monterey jack cheese.
Prepare chunk swiss cheese.
You need to prepare salt and ground black pepper.
You need to prepare red wine vinegar optional.
Prepare extra virgin olive oil optional.
Provide your favorite dressing optional.

Due to its fruity refreshing taste, this Korean salad is not only suitable for extended barbecues, but also ideal as a side dish to warm courts and soups. Try making this spicy baby bok choy salad with your next meal. Bok Choy Salad (Pak Choi) with Toasted Sesame DressingI Heart Umami. Bok Choy Salad With Miso Tahini Dressing & Sesame Cashew ClustersDishing Up the Dirt.

Wash and finely chop the bok-choy. Slice the tomato into thin wedges. Wash and peel the cucumber with stripes then cube it..
Roll the ham and slice into ribbons. Add to the rest of the salad. Add the cheeses and toss well..
Serve with salt and pepper. Add the dressing. I hope you enjoy.

Bok Choy is something that I've had in the past, and not had the best experience with either. Place in a large bowl and let cool. Pour dressing over bok choy and toss to coat well. Bok choy tastes great raw, like a milder, juicier cousin to raw cabbage. It's excellent combined with the clean, milky flavor of tofu, and a smooth carrot-ginger dressing that ties the two together nicely.

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