Thai-vietnamese Salad Bar

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 romaine lettuce hearts, chopped
• 1 (10 ounce) bag mixed baby greens
• 2 cups fresh bean sprouts
• 1 cup thinly sliced daikon radishes or 1 cup red radish
• 2 cups shredded carrots
• 10 scallions, sliced on the bias
• 1/2 seedless cucumber, sliced in 1/2 lengthwise,thinly sliced
• 1 pint yellow grape tomatoes or 1 pint red grape tomatoes
• 1 red onion, quartered and thinly sliced
• 1 bunch fresh mint leaves, trimmed
• 1 bunch fresh basil leaf, trimmed
• 2 (2 ounce) packages chopped nuts
• 8 slices almond toast or 8 slices anisette toast, cut into 1 inch pieces (recommend stella d'oro)
• 1/4 cup tamari soy sauce
• 2 tablespoons vegetable oil
• 4 -6 thin cut chicken cutlets (optional)
• salt & freshly ground black pepper
• 1 lb mahi mahi (optional)
• 1 ripe lime
• 3 tablespoons vinegar or 3 tablespoons rice wine vinegar
• 1/2 cup grape juice concentrate or 1/2 cup apple juice concentrate
• 3 tablespoons peanut butter
• 2 inches fresh gingerroot, grated
• 1/2 teaspoon cayenne pepper
• 1/2 cup vegetable oil
• 1 tablespoon chopped nuts (from salad bar)
• 3 tablespoons vinegar or 3 tablespoons rice wine vinegar
• 1/3 cup pepper jelly
• 2 cloves garlic, minced
• 1 teaspoon fresh ground black pepper
• 2 teaspoons hot chili oil
• 1/2 cup vegetable oil

Recipe

• 1 arrange salad bar ingredients in attractive dishes and bowls as you prepare them: romaine, baby mixed greens, bean sprouts, daikon or red radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise"croutons".
• 2 heat a grill pan over medium high heat.
• 3 combine soy and oil in a shallow dish.
• 4 add chicken and turn to coat.
• 5 season chicken with salt and pepper.
• 6 drizzle fish with oil and season with salt and pepper.
• 7 grill chicken 3 minutes on each side.
• 8 cut chicken into strips on an angle and place onto a serving plate.
• 9 grill fish 4 to 5 minutes on each side, until opaque.
• 10 squeeze lime over the fish and break up into chunks as you transfer it to a serving plate.
• 11 combine all ingredients, except oil, for peanut dressing in a blender.
• 12 blend for 30 seconds, then open lid and continue dressing by pouring slowly in oil.
• 13 transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
• 14 for garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together.
• 15 slowly pour in vegetable oil while continuing to whisk.
• 16 when the oil is thoroughly mixed, transfer dressing to a small dish to serve.