Thai-Vietnamese Salad Bar Supreme

Recipe Ingredients

		Salad Bar
3		Romaine lettuce hearts - chopped
1		Bag mixed baby greens - (10 oz)
2 cups	320g / 11oz	Fresh bean sprouts - any variety
1 cup	237ml	Thinly-sliced daikon or red radishes
2 cups	220g / 7.8oz	Shredded carrots
8		Scallions - sliced on the bias
1/2		Seedless cucumber - halved lengthwise,
		And thinly sliced
1		Yellow or red grape tomatoes
1		Red onion - quartered, and
		Thinly sliced
1		Fresh mint leaves - trimmed
1		Fresh basil leaves - trimmed
2		Chopped nuts - (2 oz ea)
8		Almond toast or anisette toast - cut 1" pieces
		= (Stella D'Oro brand recommended)
1/4 cup	59ml	Tamari dark soy sauce
2 tablespoons	30ml	Vegetable oil
4		Thinly-cut chicken cutlets - (to 8) - depending on size
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Mahi mahi
1		Ripe lime
		Peanut Dressing
3 tablespoons	45ml	White vinegar
		= (or rice wine vinegar)
1/2 cup	118ml	White grape juice concentrate
		= (or apple juice concentrate)
3 tablespoons	45ml	Peanut butter
2		Inches fresh ginger root - grated
1/2 teaspoon	2.5ml	Cayenne pepper
1/2 cup	118ml	Vegetable oil
1 tablespoon	15ml	Chopped nuts
		Chili Garlic Sweet Hot Dressing
3 tablespoons	45ml	White vinegar
		= (or rice wine vinegar)
1/3 cup	78ml	Pepper jelly
2		Garlic cloves - finely chopped
1 teaspoon	5ml	Freshly-ground black pepper
2 teaspoons	10ml	Hot chili oil
1/2 cup	118ml	Vegetable oil

Recipe Instructions

Arrange salad bar ingredients in serving dishes and bowls as you prep them: romaine, baby mixed greens, bean sprouts, daikon radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise "croutons".

Heat a grill pan over medium-high heat.

Combine soy and oil in a shallow dish. Add chicken and turn to coat. Season chicken with salt and pepper. Drizzle fish with oil and season with salt and pepper. Grill chicken 3 minutes on each side. Cut chicken into strips on an angle and pile onto a serving plate. Grill fish 4 to 5 minutes on each side, until opaque. Squeeze lime over the fish and break into chunks as you transfer it to a serving plate.

Combine all ingredients, except oil, for peanut dressing in a blender. Blend for 30 seconds, then open lid and continue dressing by streaming in oil. Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.

For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together. Stream in vegetable oil while continuing to whisk. When the oil is incorporated, transfer dressing to a small dish to serve.

This recipe yields up to 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C18) - from the TV FOOD NETWORK

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