Ingredients

Salad Bar:

• 3 hearts of romaine lettuce, chopped
• 1 sack mixed baby greens (10 ounces)
• 2 cups fresh bean sprouts, any variety
• 1 cup thinly sliced daikon or red radishes
• 2 cups store-bought shredded carrots, available prepped in plastic bags in the produce section at the grocery store
• 8 scallions, sliced on the bias
• 1/2 English (seedless) cucumber, sliced in half lengthwise and thinly sliced
• 1 pint yellow or red grape tomatoes
• 1 red onion, quartered and thinly sliced
• 1 bunch fresh mint leaves, trimmed
• 1 bunch fresh basil leaves, trimmed
• 2 packages chopped nuts (2 ounces each), found on the baking aisle at the grocery store
• 8 slices almond toast or anisette toast, such as Stella D'Oro brand, cut into 1-inch pieces
• 1/4 cup Tamari (dark soy sauce)
• 2 tablespoons vegetable oil (eyeball it)
• 4-8 thin-cut chicken cutlets, depending on size
• Salt and freshly ground black pepper
• 1 pound mahi-mahi
• 1 ripe lime

Peanut Dressing:

• 3 tablespoons white vinegar or rice wine vinegar
• 1/2 cup white grape juice concentrate or apple juice concentrate
• 3 tablespoons peanut butter
• 2 inches fresh ginger root, grated
• 1/2 teaspoon cayenne pepper
• 1/2 cup vegetable oil
• 1 tablespoon chopped nuts (from salad bar);

Chili Garlic Sweet Hot Dressing:

• 3 tablespoons white vinegar or rice wine vinegar
• 1/3 cup pepper jelly, available on the condiment aisle
• 2 cloves garlic, finely chopped
• 1 teaspoon freshly ground black pepper
• 2 tablespoons hot chili oil
• 1/2 vegetable oil

Description

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