Ingredients
Salad Bar:
- 3 hearts Romaine lettuce, chopped
- 1 sack (10 ounces) mixed baby greens
- 2 cups fresh bean sprouts, any variety
- 1 cup thinly sliced daikon or red radishes
- 2 cups shredded carrots, available prepped in plastic bags in produce case
- 8 scallions, sliced on the bias
- 1/2 seedless cucumber, sliced in 1/2 lengthwise, 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 (2-ounce) packages chopped nuts, found on baking aisle
- 8 slices almond toast or anisette toast, (recommended: Stella D'Oro) cut into 1-inch pieces
- 1/4 cup tamari dark soy sauce
- 2 tablespoons vegetable oil, eyeball it
- 4 to 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 condiment aisle
- 2 cloves garlic, finely chopped
- 1 teaspoon freshly ground black pepper
- 2 teaspoons hot chili oil
- 1/2 cup vegetable oil
Description
Food Network
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