Recently I have found that cooked vegetables filled me up more and were equally satisfying for lunch as a salad, so I have taken to alternating my lunches between a cooked veggie and and raw salad. I also have to take a minimum amount of time for lunch, so I rustled up this quick prep with minimum fuss. I like my baby bok choy to be both crunchy and soft, so I use the entire leaf, including the plumper white stems.

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