Crunchy Stir-Fry Salad

Crunchy Stir-Fry Salad

Ingredients:
1 cup bok choy, diced
½ cup red bell pepper, julienned
½ cup red onion, sliced
¼ cup carrot, diced
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
¼ teaspoon ginger root, ground
¼ teaspoon lemon pepper
3 tablespoons sesame oil
2 tablespoons cashews, chopped

Directions:
1. Cut the sugar snap peas in half and place in a large salad bowl. Drain
water chestnuts. Add water chestnuts, bell pepper, onion, and carrots
to bowl.
2. Whisk the soy sauce, vinegar, ginger, and lemon pepper together in a
small bowl. Whisk oil into bowl and mix until emulsified. Drizzle
dressing over salad and toss well to coat.
3. Cover bowl and place in refrigerator. Let salad marinate for 30
minutes. Mix well, garnish with cashews, and serve.