MARINATED VEGETABLE SALAD
This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. -Rita Wagers, Emporia, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 146 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 433mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
MARINATED JELLYFISH WITH CUCUMBER SALAD
Steps:
- To make the marinade, combine all the ingredients in a small saucepan and set over high heat. Bring the mixture to a boil and immediately turn off the heat. Allow the marinade to cool to room temperature.
- Prepare an ice bath and set aside. Place the jellyfish in another bowl under cold running water for 20 minutes to remove the excess salt. Bring a pot of water to a boil and quickly blanch the jellyfish, just 1 or 2 seconds. Remove and immediately submerge the jellyfish in the ice bath. Drain well and combine the jellyfish with the marinade. Cover and refrigerate for 2 to 3 hours.
- To make the salad, divide the cucumbers among 4 shallow bowls, arranging them in a line in the center. In each bowl, place one-fourth of the carrots and jicama on opposite sides of the cucumber.
- Drain the jellyfish from the marinade; reserve the marinade. Top the vegetables with one-fourth of the jellyfish, followed by 2 tablespoons of the reserved marinade, 1 teaspoon of the sesame oil, 1/8 teaspoon of the chili oil, 1/8 teaspoon of the sesame seeds, and one-fourth of the scallions. Finish the bowls with 3 or 4 cilantro leaves.
CALAMARI SALAD
Steps:
- Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
- Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
- Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
- Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.
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