Favorite Frozen Meals: South Beach Living (and More from Kraft)

Thank you for reading my reviews of South Beach Living and other Kraft products. Please keep in mind that these reviews were written quite a while ago, so the products featured may no longer exist. I am not affiliated with Kraft or any grocer, so I don’t know what is still available. I’m sorry, but I can’t help you find products that have vanished from your local supermarket. To find more recent information or to find a product, please visit Kraft’s web site or talk to the manager of your local grocery store. Local managers are the ones who can decide what products to carry in the store, and they value customer input.

Visit Pennies & Pounds for a revised and updated version of this South Beach Living article, along with more posts on weight loss and healthy eating on a budget!

Kraft changed the name just recently for its line of packaged foods that follow the South Beach Diet guidelines, reflecting a growing anti-”diet” trend in America. Weight Watchers (another brand we’ll be visiting in this series) is telling all who’ll listen that they’re not a diet, and Jenny Craig has signed up Queen Latifah to lose a few pounds as part of their new health-improvement advertising message.

So South Beach Living it is. I’m branching out a bit in my favorites today, though. The truth is, the few South Beach frozen meals I tried back in my school-going days were abysmal. Looking at the products listed on Kraft’s site, I’m guessing I wasn’t alone in that opinion, as a lot of the products have changed or been pushed aside by new entrées. I won’t condemn the new ones flavors untasted, but I wouldn’t load up my freezer before testing how weird-tasting the chicken is now.

So, I present my favorite meal in their refrigerated line instead. Don’t take my endorsement of only one as a knock on the others, though — I just was obsessed with this particular one so much that I never really got my teeth into the rest.

South Beach Living

Sesame Chicken Wrap Sandwich Kit

How good is this refrigerated meal kit? I was so obsessed that I actually bought the ingredients separately and started making these wraps myself. I needed to, anyway — the grocery store where I shopped was almost always out of this particular Asian-themed variety. I’d walk up to the cooler case, note the label on the shelf, look into the gaping hole, and (just in case) stick my hand in to see if there might be some goodness hiding in the back. Obviously, these weren’t just popular with me.

These Lunchable-like kits contain two whole-wheat mini tortillas, a packet of cooked chicken pieces, whole-wheat crunchy noodles, and yummy Mandarin orange and sesame dressing to make the wraps, along with a little cup of sugar-free gelatin for dessert. That dressing introduced me to the low-calorie wonders of Asian-flavored vinaigrettes, which I used to make my own knockoff version when, sadly, these were out of stock.

Note that this 220-calorie pack has got to be the smallest of the small when it comes to packaged meals. You get two wraps, true, but they are tiny. Bring an apple, banana, something or you will faint before you leave work. Even when I used to have those cheese-and-cracker Lunchables packed in my bag as a kid, my mom supplemented with other healthy foods.

Other Kraft Refrigerated Meals

Since I don’t have much to write about in the South Beach line, I thought I’d take this opportunity to recommend a few other reasonable refrigerated lunch kits I enjoy.

An advantage to these refrigerated kits is that they don’t require much prep time. Some frozen meals require a third or more of your half-hour lunch bread to heat up, which is killer on days when perhaps you did not run out the door with breakfast in the belly.

Lunchables Maxed Out Chicken Strips

OK, so some kid habits I’ve never quite outgrown. Though I find the packaging has become somewhat obnoxious, the meal offerings in the Lunchables line have evolved in ways both good and bad since I was a kid and your choices were either turkey or ham with your cheese and crackers.

I was surprised by how much I enjoyed cold chicken fingers. You could always pack a few homemade ones, I suppose, but I generally bought these kind of meals for the convenience. The calories are kind of hefty at 480 per box, but if you ditch the sugary Kool-Aid packet they want you to mix into the spring water and the candy, it’s not so bad for you. Again — bring a healthy supplement to ward off hunger pangs.

Lunchables Mini Tacos

You might have let me slide on the cold chicken fingers thing, but now I’m sure you must think I’ve gone off the deep end. Cold beef taco filling?!

Give it a chance, that’s all I can say. The spicy flavor makes up for the weird appearance. And they’re cute!

Kraft labels this box as a “Sensible Solution.” I think it would be more sensible if you pawned the candy off on a little kid to knock off a few of those 450 calories, but it’s not as bad as a Jack in the Box run. But keep in mind, these are mini tacos.

Oscar Mayer Deli Creations Steakhouse Cheddar

I got a coupon in the mail for a free one of these sandwiches, but had the school year not been at a close or nearly so by then, I likely would have bought a few more of these tasty sandwich kits. The size of the meal is a good deal more satisfying than any of the other choices on this page, though you might still want a piece of fruit if you’re a hearty eater and can stand to consume more than 450 calories for lunch.

Well, you could always leave off the mayo to slim it down — trust me, the sandwich doesn’t need it, what with the tangy steak sauce also provided. That sauce makes this sort of like a spicy cheesesteak. It’s good stuff.

Oscar Mayer Beef Fast Franks

Oscar Mayer has somehow figured out how to microwave bread without turning it into a rock, between the Deli Creations and these Fast Franks. These are nothing more or less than a hot dog on a bun, but they’re a hot, convenient, and satisfying meal for only 300 calories. Of course, there’s no need to stop with the hot dog alone — I always top mine with lots of low-cal additions, such as spicy mustard, a dill pickle wedge, and chopped onions. Mmm . . .

Soup Showdown! Chicken with Curly Pasta

Though I was raised on canned soup, I’ve come to detest the stuff over the years. Can after can of mushy veggies, disintegrating noodles, and questionable meat, all soaked in a broth that tastes like nothing but liquefied salt, left me disappointed and disillusioned.

Today, soup is a weekly meal in our home, but with a key difference: It is always homemade. Once a week, I cook up a big pot of the stuff, which provides a low-cal but filling dinner and then stretches to fill several lunches throughout the week.

Of course, the soup companies are always coming out with new varieties that sound enticing. So why not take a bit of inspiration from their product lines and create some soups truly worth supping on?

And so here it is — our very first Soup Showdown!

In one corner, we have a contender from Campbell’s, the granddaddy of canned soup companies: Campbell’s Select Roasted Chicken with Rotini & Penne Pasta Soup.

From Campbells.com:

Roasted Chicken with Rotini & Penne Pasta Soup
A delightful twist on traditional chicken soup. Our chef created a memorable soup that is chock full of generous pieces of oven-roasted white-meat chicken, chunky-cut vegetables and a combination of whimsical pasta shapes, all simmered in a rich chicken broth aromatic with savory herbs that will soothe your soul and delight your taste buds!

Campbell’s entrant offers a mere 100 calories per one cup serving, but watch out — there’s 860 mg of sodium in that same one cup! No wonder the stuff tastes so salty. And to think I used to eat almost the whole can at once.

Checking the ingredients, it’s clear that this is your typical chicken noodle soup, albeit with pasta replacing the usual egg noodles. Chicken, celery, carrots, dehydrated onion, garlic, and herbs, broth, seasoning — pretty simple stuff, and easy to improve upon.

Now, I wouldn’t claim that my recipe for this is the ultimate version of chicken soup. I’m not simmering a whole chicken for hours or spending more to buy a bunch of herbs that will rot away in my crisper after I make the soup. I’m certainly not above using a few shortcuts, true, but I also need to think contextually. I’m limited by my time (which I don’t want to spend all of in our tiny, isolated kitchen), my grocery budget (which is small), and, for now, the availability of ingredients at Slovak grocery stores.

Still, following my guidelines here will definitely result in a soup that’s fresher and tastier than anything you can get out of a can. It will take more time and effort upfront, but not any more than you would normally spend on cooking dinner. Plus, this recipe will make a huge batch that, when cooked as a dinner for two, will provide a quick-as-canned and satisfying lunch later on.

Let’s get cooking!

I often start recipes here with some of this olive oil spray. I don’t know exactly if it’s purely oil, but it’s the closest thing we’ve found here to nonstick spray. I like nonstick spray for many reasons, but right now I’m mostly using it to save a handful of calories in everyday cooking. I coated the bottom of my soup pot with a quick spray before I turned the heat on to low.

I had to share the price of these four carrots. For those of you who do not make regular transactions in Slovak korunas, these cost 21 U.S. cents altogether.

Anyway, you should peel each carrot, trim off the yucky ends, and then cut them in half lengthwise so that you have a flat surface on the vegetable for nice, stable slicing. Next, chop them into half moons that are, oh, somewhere between 1/4 inch and 1/2 inch thick. Or between half a centimeter and a whole centimeter thick, if you prefer metric.

Drop all your carrots into the slowly heating pan as you chop them. They’ll start to soften and get a little color as you chop the rest of the vegetables, but they won’t burn as your heat here is very, very low.

Tip: If things do threaten to get smoky, just add maybe half a cup of water to the pot as needed to keep the veggies from sticking to the bottom.

I used a nice, big onion in my soup because I enjoy the sweet flavor of cooked onions. But like any of the ingredients, you can adjust the amount as needed to suit your taste. My chicken soup is kind of heavy on the vegetables because they are low-cal and nutritious filler.

Just dice the onion as small as you like. Cut off the root and tip of the onion, cut the whole thing in half top to bottom, then peel off the outer skin layer. Lay it flat and slice against the grain (but not through the root end — you want to keep it together for now) to divide the onion into . . . columns. Yeah. And then slice crosswise to produce a dice. Don’t worry, the layers come apart as you cook so you don’t end up with enormous chunks.

Looks better than dehydrated onion, no? Dump all the chopped bits in the pot and stir.

Take four cleaned and trimmed celery stalks and . . .

. . . magically turn them into eight by slicing them in half lengthwise! Then chop ‘em up and throw ‘em in the pot with a good stirring.

Mmm . . . mirepoix.

Now I really like garlic, so I used five cloves. The soup doesn’t get an overwhelming garlic flavor, but it does add good depth to the broth. If a bunch of little pieces of garlic floating around is going to disturb you, then just smash the cloves, pull off the skins, and dump them straight in without mincing. That way, you can easily pull them out at the end, once they’ve given their flavoring all.

But me?

I mince. Or sometimes use a garlic press.

Now that everybody’s in the soon-to-be bath, I season with salt . . .

. . . and 1/2 teaspoon of pepper. Use less if you don’t want it too spicy. Use more to really clear out that congestion.

Here we must accommodate to our circumstances. I have not yet found any canned soup in Bratislava, let alone packaged chicken broth. All soups seem to come in powdered form instead. But whatever. I doubt I’d be willing to carry home tons of broth cans in addition to everything else over public transit anyway. Two cubes here makes one liter of chicken broth, which is about four cups. I add them directly to the pot and turn the heat up to medium high.

Next comes one cup (or 250 ml) of water . . . and a steam bath.

I now get aggressive and scrape up the fond from the bottom of the pan. That’s all the browning stuff that’s stuck to the bottom that will help make your bouillon taste like real stock.

See what a nice, rich color the water is now? Go ahead and add three more cups of water. Or 750 ml, if you’re cooking in Slovakia.

Now, when it’s all wet like that, I toss in the dried herbs. Dried herbs are fine for anything you plan on cooking for a while. Can you guess what these are?

One teaspoon of dried dill, 1 tablespoon of dried chives, and 2 bay leaves enter the pot.

Here is the diced chicken I saved from the previous night’s stir fry. It’s disturbingly similar in color to my hand. I only had one spare breast pieces, so I cut it extra small to stretch it. You could always add more chicken if you’re not cheap like me.

The chicken will start to turn white as soon as it hits the hot tub. Let it soak in there for about five minutes before you add the macaroni. It may need more time if you used bigger pieces.

Ever since I arrived here, Tesco’s been getting on a Whole Foods kick. Organic beef and dry goods started showing up, and they promote the heck out of some reusable shopping bag that we’ve never seen outside of the pictures. Now, they’ve started carrying whole-wheat pasta. We like the taste, but if you don’t, well, I’ll never know that you used a less virtuous noodle.

Add about 1/4-1/3 a pound (or 125 grams here) of fusilli or whatever curly pasta you picked up.

I decided here that one liter of broth wasn’t going to cut it for cooking all that pasta. I added two cups (or 500 ml, whatever) more water for the fusilli to drink up. You could use broth instead.

Let the pot boil gently for as long as it takes for the macaroni to turn tender. Then . . .

. . . you’ll have this lovely pot of soup here. Mmm!

M’m, m’m, good, you might say.

Chicken with Curly Pasta Soup
Source: Colleen’s Cookbook
Yield: 7 to 8 one-cup servings

• Nonstick spray
• 4 medium-sized carrots, peeled, halved lengthwise, and sliced
• 1 large onion, diced
• 4 stalks celery, halved lengthwise and sliced
• 5 cloves garlic, minced
• A few shakes of salt
• ½ teaspoon ground black pepper (use less for less spice)
• 4 cups chicken bouillon, prepared
• 2 cups water
• 1 teaspoon dried dill
• 1 tablespoon dried chives
• 2 bay leaves
• 1 chicken breast, cut into a small dice
• 125 grams fusilli (or other macaroni)

Put a large soup pot or Dutch oven over very low heat. Add the vegetables to the pot as you chop them, stirring with each addition.

Once all the veggies are in the tub, season them with some salt and the 1/2 teaspoon of pepper. Give the mix a good stir to distribute the seasonings, then turn up the heat to medium high. Add one cup of the bouillon and scrape the bottom of the pan firmly to bring up all the browned bits (this provides both depth of flavor and a cleaner pan for your significant other to wash!).

Add the rest of the bouillon and the water. To this, stir in the dill, chives, and bay leaves. Let the soup come up to a simmer, then add the chicken pieces. Allow the chicken to poach for about 5 minutes. Turn down the heat if the soup starts to boil rapidly.

Next, stir in the fusilli. Cook this at a gentle boil for as long as the package instructions say, until the pasta is tender. Fish out the bay leaves and serve.

Notes:
You can shift around the proportions as you see fit. This produces a very chunky soup. If you prefer a thinner soup, add another pint of chicken broth.

Download Chicken with Curly Pasta Soup into MacGourmet.

Just Bento

Caught the link to this site over on Serious Eats: Just Bento. The author has another blog called Just Hungry as well, but I like the concept of the new site. Having struggled for two years with packing lunches on my own for work (with off-and-on efforts to do so previously in college), I eat up any advice on ways to create quick and tasty lunches that don’t require excessive time to make ready for consumption during the 30-minute lunch break.

The site is reminiscent of the now-rarely updated Vegan Lunch Box blog. As far as I can tell from the entries up on Just Bento, this is not simply a promotional vehicle for an upcoming book as the former site essentially was. Both bento boxes online right now include recipes so you can create the lovely food in the pictures yourself.

Even though I’m not the biggest fan of Japanese food (as I don’t eat seafood), both current recipes seem accessible and tasty to me. Since the author likes to use bento lunches as part of her weight-loss plan, she emphasizes vegetables over proteins.

Just Bento also takes the time to recommend substitutes should you be unable to find ingredients more common in her Swiss grocers or should you want to turn the meal vegetarian. In addition, there are tips aplenty on getting started with bento box meals and planning ahead.

It’s worth a visit if you’re looking for healthy lunch ideas. I’m adding it to my bookmarks now.

Recipe of the Day: Peanut Thai Noodle Salad

Love It: Even avowed peanut butter haters enjoy sesame noodles. This recipe grinds its own, making a sweet-tangy sauce with nutty richness.

Fear It: Peanuts do have lots of fat, but it’s generally the healthy kind, so you only need to worry here if you have a peanut allergy.

Teach It: In a pan-saving technique, the recipe calls for throwing the veggies into the pasta pot during the last bit of cooking. Excellent! A fast and simple way to take a little crunch off and make the nutrients more available.

Eat It: While the recipe calls for eating the dish right away, while it’s still warm, these sort of nutty noodles are also great cold. They make a great lunch at work or school.

Peanut Thai Noodle Salad
Source: Kraft Foods
Yield: 1 serving

• 1 Tbsp. lime juice
  
• 2 teaspoons low sodium soy sauce
  
• 2 teaspoons honey
  
• 2 Tbsp. PLANTERS Dry Roasted Unsalted Peanuts, divided
  
• 2 ounces rotini pasta, uncooked
  
• 4 baby carrots, cut into thin strips
  
• ¼ cup snow pea pods, cut into thin strips
  
• ½ medium red pepper, cut into thin strips
  

PLACE lime juice, soy sauce, honey and 1 Tbsp. of the peanuts in a blender or food processor; cover. Blend until smooth; set aside.
COOK pasta as directed on package, adding carrots, pea pods and peppers to boiling water during the last 3 min. of cooking time. Drain pasta and vegetables in a colander; transfer to a serving bowl. Combine pasta and vegetables with peanut sauce and remaining peanuts.
ENJOY grapes for dessert.
SERVE a glass of water with the meal.

Nutritional notes:
Nutrition (per serving)
Calories 440
Total fat 11g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 400mg
Carbohydrate 78g
Dietary fiber 7g
Sugars 29g
Protein 15g
Vitamin A 150%DV
Vitamin C 250%DV
Calcium 6%DV
Iron 25%DV

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Recipe of the Day: Bean Burritos

 

 

Love It: You know, even if they didn’t have great nutritional value, I’d still love pinto beans. I especially love them refried, but they’re also good whole, as in this recipe. Pinto beans and cheese are a match made in Tex-Mex heaven.

Fear It: It’s come to my attention that tortillas often have an insanely high calorie count. I remember going on a diet in Vegas and setting out for the grocery store with the intention of buying tortillas as a bread replacement for my sandwiches, only to be shocked by the discovery that a small wrap could have as many calories as two hearty slices. Look for high-fiber tortillas to save yourself the pain.

Teach It: If you are like me at all, then you hate having to spend free time after work whipping up tomorrow’s lunch just after finishing cooking and cleaning up dinner. In college I would make huge batches of beans and rice once a month or so and fill my freezer with individually wrapped burritos so I could grab and go in the morning. I made smaller ones, though, so they’d heat up faster, but I imagine you could thaw these in the fridge overnight.

Eat It: Like I said above, frozen homemade burritos are a great lunch staple. Make your lunch a fiesta by packing some cinnamon and a rice pudding cup for a horchata-like dessert.

Bean Burritos
Source: Everyday Food
Yield: 8 servings

• ¾ cup rice (brown or white)
  
• 2 tablespoons olive oil
  
• 2 medium onions, chopped
  
• 4 cloves, garlic chopped
  
• 1 jalapeño chile, chopped (ribs and seeds removed, for less heat)
  
• ½ teaspoon ground cumin
  
• Coarse salt and ground pepper
  
• 3 tablespoons tomato paste
  
• 3 cans (15 ounces each) pinto beans, drained and rinsed
  
• 1 box frozen corn kernels (10 ounces)
  
• 6 scallions, thinly sliced
  
• 8 burrito-size (10-inch) flour tortillas
  
• 2 cups shredded Monterey Jack cheese (8 ounces)
  
• Salsa and sour cream (optional)
  

1. Cook rice according to package instructions; set aside.
2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeño, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
3. Add beans and 1 ½ cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
4. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
5. Assemble: Mound ¼ cup rice, ¾ cup bean mixture, and ¼ cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
6. Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

Notes:

Note: Before wrapping individually, freeze burritos on a baking sheet so they don’t come apart in the process; then put back in freezer.

Reheating From Frozen:

1. Microwave and oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450° until crispy, about 10 minutes. This is our favorite quick method.

2. Oven only: Remove frozen burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450°, 40 minutes; remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping, and bake for 10 minutes.)

3. Microwave only: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3 to 4 minutes; uncover, and microwave on high, 3 to 4 minutes longer.

Nutritional notes:

Per serving: (without salsa and sour cream) 519 calories; 18.6 grams fat; 18.7 grams protein; 70.5 grams carbohydrates; 7.4 grams fiber

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Super Sandwiches!

That sandwiches recipe collection has been sitting on my Recipe Box page since I began this site, so it’s about time it got featured.

 

I have collected I think something around 70 sandwich and sandwich fixings recipes in my copy of MacGourmet. You’ll find a few of the sandwiches I’ve highlighted already in the blog along with a ton of new ones.

 

Unfortunately, not every sandwich I’ve ever made is in my recipe collection. Scott tells me that sandwiches are one of my specialties (he loves ’em), but I guess inherent to that is I tend to mostly work those recipes out off the top of my head. Only recently have I started making more of an effort to record what’s going into my cooking.

 

So I’ll have to promise more original sandwich recipes soon. Since Scott needs a sandwich to take to the archives and the library with him on most weekdays, I imagine I’ll have opportunity to think some up.

 

If you don’t have MacGourmet, don’t worry — all of these recipes are posted as web pages for you to save into your own computer file or print.

 

Finally, let me highlight one recipe from the collection: Creamy Tofu Salad.

 

I know, I myself felt quite wary of the idea of using chilled tofu as a substitute for hard-boiled eggs. I did fear some sliminess. But my fears turned out to be unfounded, as any liquid left on the tofu just mixes with the mayo and seasonings to make for a nice, creamy sauce.

 

Why bother with tofu instead of eggs? For one thing, you don’t have to cook any eggs. That’s an extra bonus for those who might tend to overcook their hard-boiled eggs — no green rings or sulfur-y smell possible here. Also, tofu is cheap (that is, in America it’s cheap); has less fat, saturated fat, calories, and cholesterol (though dietary cholesterol has a far smaller impact on blood cholesterol levels than fat); and contains more protein than hard-boiled eggs.

 

Oh, and maybe this isn’t an issue for you, but someone I know doesn’t like the hard-boiled egg but enjoys the tofu. So maybe this recipe will conquer some pickiness issues for you, too. It’s tasty stuff.

 

By the way, you can substitute a good squirt of prepared mustard for the dry stuff.

 

Creamy Tofu Salad
Source: Gourmet
Yield: 4 servings

This looks and tastes like egg salad, even though it’s made with tofu.

• 1 package (14-oz) firm tofu, rinsed and drained
  
• ½ cup mayonnaise
• 1 teaspoon fresh lemon juice
  
• 1 teaspoon turmeric
  
• ½ teaspoon dry mustard
• 2 celery ribs, finely chopped
  
• ¼ cup chopped fresh chives
  
• ½ teaspoon salt, or to taste
  
• ¼ teaspoon black pepper, or to taste
  
• Accompaniments: sandwich bread, lettuce leaves; sliced tomato
  

Finely mash tofu with a fork in a bowl, then let drain in a sieve set over another bowl, about 15 minutes (discard liquid).

While tofu drains, whisk together mayonnaise, lemon juice, turmeric, and mustard in bowl, then stir in tofu, celery, chives, salt, and pepper.

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Super Sandwiches recipe collection

Punchy Purple Chicken Salad

Note: This recipe was originally published on my old blog on June 12, 2005. Now some 20/20 hindsight — to poach chicken breast, place it in simmering broth (with an inch of cover) for nine minutes, then cover, turn off the heat, and let it rest in the hot broth for about 20 minutes, until it’s cooked through.

 

The red onion provides both the purple and the punch in this salad, which you might want to tone down with some lettuce, tomato and cheese on your sandwich. If you don’t like a strong onion flavor, try soaking the diced onion in cold water for about 10 minutes to make it milder (a tip often given by the Food Network’s Sara Moulton).

 

Another suggestion: This recipe (like any chicken salad recipe) would work well with leftover chicken or with chicken pulled from a rotisserie-cooked bird. Whatever you choose, be careful not to overcook the chicken like I did! I need a little more poaching practice, it seems.

 

 

Punchy Purple Chicken Salad
Source: Colleen Fischer
Yield: enough for two small or one big sandwich

 

• 1 cooked boneless, skinless chicken breast half, cubed
• 1/2 medium red onion, diced
• 2 tbsp mayonnaise
• 1/8 tsp celery salt
• freshly ground black pepper

 

Stir together all the ingredients. Allow it to rest in the refrigerator for a half hour or more for the flavors to blend.

 

 

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