Bok Choy and Pineapple Salad with Peanut Dressing Recipe

• 1/4 cup natural smooth peanut butter (no added sugar or salt)
• 2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
• 2 tablespoons soy sauce
• 2 teaspoons packed dark brown sugar
• 2 teaspoons fish sauce
• 1 medium garlic clove, smashed
• 1 teaspoon chile-garlic paste
• 2 tablespoons vegetable oil
• 2 pounds baby bok choy
• 2 1/2 cups fresh small-dice pineapple (from about 1/2 medium pineapple)
• 2 medium carrots, peeled, halved lengthwise, then thinly sliced crosswise
• 1/2 medium English cucumber, quartered lengthwise, then thinly sliced crosswise
• 1 cup coarsely chopped fresh cilantro
• 1/2 cup roasted, salted peanuts, coarsely chopped
• 2 medium scallions, thinly sliced (white and light green parts only)

1. Place all of the ingredients except the oil in a blender and blend on high until smooth.
2. With the motor running, slowly stream in the oil until it is fully incorporated; set the dressing aside in the blender.
3. Cut the bok choy in half lengthwise, rinse it, and dry it.
4. Cut the leaves crosswise into 1-inch-wide ribbons, cut the stalks crosswise into 1/4-inch pieces, and transfer both to a large bowl.
5. Add the remaining ingredients, drizzle with the dressing, and toss to combine.
6. Serve immediately.

natural smooth peanut butter, freshly squeezed lime juice, soy sauce, brown sugar, fish sauce, garlic, chilegarlic, vegetable oil, baby bok choy, fresh smalldice pineapple, carrots, cucumber, fresh cilantro, peanuts, scallions

Taken from www.chowhound.com/recipes/bok-choy-and-pineapple-salad-with-peanut-dressing-30351 (may not work)