I went to a Dodger game this weekend.
Not just Went. I was asked to attend a VIP tour of Dodger Stadium for a Food Bloggers event that included hanging on the field, a tour of all of the exclusive restaurants, a buffet of all of the incredible hot dog creations the stadium chefs can dream up (macaroni and Fritos dog?!) and even a chat with Andre Ethier. Who told me he doesn’t drink beer (I’ll forgive him, kid can play some ball). And to top it all off, we got to sit in box seats right on the field.
If you follow me on instagram (@JackieJDodd), these pictures will look rather familiar.
Moments like these remind me to take a second to just sit and be grateful. Even when I feel like I am nowhere near the goals I have set for myself I always take time to appreciate what I have. The opportunities, people and experiences that give so much more to my life than I even deserve. I just finished Marcus Samuelson’s Yes, Chef and was incredibly inspire by his work ethic: “Always chase one shot of good luck with two shots of hard work” Great advice, Marcus. I’ll take it. Sitting side stage at America’s Favorite Past Time felt like a shot of good luck, so this week I’ll chase it with an even harder push towards my goals.
And after eating my body weight in hot dogs and chocolate cake at the Stadium, I needed a salad to balance it all.
And I know that I don’t have to tell you that Chinese Chicken Salad is much more about the dressing than it is about the chicken (which I replaced with shrimp).
This dressing, THIS dressing is so easy and so good you will never even be tempted to buy it pre made ever again.
And I also decided that I am also going to chase one negative though about myself with two positive ones. I like that formula, after all he is a Top Chef Master.
Chinese Shrimp Salad
3 cups green cabbage, chopped
3 cups red cabbage, chopped
1 cup jicama, peeled and diced
2 cups yellow peaches, chopped (about 2 large)
1 large avocado, chopped
1/3 cup green onion, chopped
1/3 cup cilantro, chopped
3/4 cup cooked bay shrimp
5 wonton wrappers, cut into 1/4 inch strips and lightly fried
For The Dressing:
3 tbs rice wine vinegar
2 tbs brown sugar
3 tbs ponzu sauce
1 tsp sriracha
1 1/2 tsp grated ginger
2 tsp sesame oil
(you can also make a double recipe and save half in an air tight container in the fridge, should last about 1 month)
Add all of the salad ingredients (except the fried wontons) in a bowl, toss to combine. Top with wontons.
Add all of the dressing ingredients to a bowl, stir to combine. Drizzle over the salad. Serve cold.