Mixed Greens Salad with an Asian Spin

This mixed greens salad makes a lively accompaniment to many types of Asian-style dishes, embellished with crisp turnip or jicama and bok choy, and the sweet taste of orange. It’s a simple, offbeat accompaniment to many types of dishes. Photos by Evan Atlas.

Serves: 4 to 6

• 5 to 6 ounces mixed baby greens
• 2 medium turnips or 1 good-sized jicama, peeled and diced
• 6 stalks bok choy, with greens, or 4 large celery stalks, sliced diagonally
• 3 small seedless oranges, sectioned,
  or one 12-ounce can mandarin orange sections, drained
• 2 scallions, cut into 1-inch sections
• ⅓ cup toasted slivered almonds
• Sesame-Ginger Salad Dressing (or store-bought, for a shortcut) as needed to moisten

Combine all the ingredients in a serving bowl and toss together. Serve at once.

• Here are more recipes for colorful green salads.