Thai-Vietnamese Salad Bar



Salad Bar 
3    romaine lettuce hearts, chopped 
1   (10 ounces) bag mixed baby greens 
2   cups fresh bean sprouts 
1   cup thinly sliced daikon or red radishes 
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 red grape tomatoes 
1    red onion, quartered and thinly sliced 
1   bunch fresh mint leaves, trimmed 
1   bunch fresh basil leaves, trimmed 
2   (2 ounces) packages chopped nuts 
8   slices almond toast or 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 


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 gingerroot, grated 
1/2   teaspoon cayenne pepper 
1/2   cup vegetable oil 
1   tablespoon chopped nut (from salad bar) 


Chili Garlic Sweet Hot Dressing 
3   tablespoons white vinegar or 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 

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. 

6 servings
40 minutes ( 20 mins prep time, 20 mins cook time )