Stir-Fry Chop Chop Salad

RH Staff

Yield: 4 servings.

STIR-FRY:
2 tsp. olive oil
1 lb. asparagus, cut into 1" pieces
1/2 cup diced yellow squash
1/2 cup carrot, peeled, coin-sliced, cut in half
1/2 cup minced yellow onion
1/2 cup julienne red bell pepper
1/4 lb. green beans, cut into 1" pieces
2 tsp. minced fresh garlic
1 Tbsp. grated fresh ginger
1 1/2 Tbsp. soy sauce
1 tsp. honey
1/4 cup finely chopped fresh basil

SALAD:
8 cups pre-washed, fresh mixed salad greens
1 cup cucumber, peeled, diced
1/2 cup shredded red cabbage
1 7.1-oz. pouch Chicken of the Sea™ Chunk Light Tuna or Chicken of the Sea™ Premium Tonggol Light Tuna 2 Tbsp. sliced green onions as desired for garnish, white toasted sesame seeds

CHILI GINGER DRESSING:
1 Tbsp. finely chopped shallots
2 Tbsp. lemon juice
2 Tbsp. white wine vinegar
1 tsp. finely grated fresh ginger
1/2 cup vegetable oil
1/2 cup apricot preserves, purèed
1 tsp. Chinese chili paste
1/4 tsp. salt
1/4 tsp. white pepper

For stir-fry: In heavy skillet, heat oil over high heat until hot. Stir-fry vegetables until crisp-tender. Add garlic and ginger; stir-fry 1 minute longer. Add soy sauce and honey; stir-fry for 15 seconds. Remove from skillet; stir in basil. Let cool.

For salad: While stir-fry is cooling, combine greens, cucumber and cabbage; toss with half the Chili Ginger Dressing to coat lightly. Evenly divide among salad plates. Top with stir-fry vegetables and Chicken of the Sea? Tuna. Lightly drizzle with dressing. Garnish with green onions and sesame seeds. Serve remaining dressing on the side.

Chili Ginger Dressing: Whisk together shallots, lemon juice, vinegar and ginger. In a slow steady stream, whisk in oil until blended. Stir in remaining ingredients.

Photo Credit: CHICKEN OF THE SEA