food 8

JELLYFISH SALAD

9 ounces ready-to-eat shredded jellyfish

3 tablespoons sesame oil

2 teaspoons low-sodium soy sauce

2 teaspoons rice vinegar

1 teaspoon white sugar, or to taste

1/4 teaspoon chili oil, or to taste (optional)

1 teaspoon grated fresh ginger root, or to taste

2 tablespoons white sesame seeds

2 tablespoons chopped fresh cilantro

2 tablespoons thinly sliced green onion

Rinse and drain jellyfish; place into a bowl.

Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.

Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.

Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.

SESAME CHICKEN SALAD

1/2 cup reduced-fat sesame dressing

2 tablespoons fresh lime juice

1/4 teaspoon dried crushed red pepper

1 (6-oz.) package regular baby or French baby carrots, thinly sliced lengthwise

1 (4-oz.) package fresh sugar snap peas, halved lengthwise

1/2 English cucumber, thinly sliced into half moons

 3 radishes, thinly sliced

2 boneless deli-roasted chicken breasts, sliced

1/3 cup chopped fresh cilantro

2 tablespoons toasted sesame seeds

Step 1

Whisk together first 3 ingredients; reserve 3 Tbsp.

Step 2

Cook carrots in boiling salted water to cover 2 to 3 minutes or until crisp-tender. Add peas; cook 2 more minutes; drain. Plunge into ice water to stop the cooking process; drain.

Step 3

Toss together dressing, carrot mixture, cucumber, and radishes. Top with chicken and cilantro. Drizzle with reserved 3 Tbsp. dressing. Sprinkle with sesame seeds. Serve immediately, or refrigerate up to 2 days.

Step 4

Note: We tested with Ken's Steak House Lite Asian Sesame Dressing.

WALDORF SALAD

7 tablespoons mayonnaise

1 tablespoon freshly squeezed lemon juice

salt and pepper, to taste

1 medium red apple cored and roughly chopped

1 medium green apple cored and roughly chopped

1 cup red grapes, halved

1 cup thinly sliced celery

3/4 cup roughly chopped walnuts

lettuce leaves, for serving

In a deep mixing bowl, add the mayonnaise, lemon juice, salt and pepper and mix together until smooth.

Add in the apples, grapes, celery and walnuts; stir to combine

Cover and refrigerate until ready to serve (no more than a couple of hours).  Serve on a bed of fresh lettuce.