Thai-Vietnamese Salad Bar Supreme

Name: Thai-Vietnamese Salad Bar Supreme
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters white grape juice concentrate or apple juice concentrate; 283 grams sack mixed baby greens; 1 teaspoon freshly ground black pepper; 473 milliliters shredded carrots, available prepped in plastic bags in produce case; 1 teaspoons cayenne pepper; 4 to 8 thin cut chicken cutlets, depending on size; 2 teaspoons hot chili oil; 1 seedless cucumber, sliced in 1/2 lengthwise, thinly sliced; 237 milliliters thinly sliced daikon or red radishes; 1 bunch fresh basil leaves, trimmed; 473 milliliters fresh bean sprouts, any variety; 2 inches fresh ginger root, grated; 1 bunch fresh mint leaves, trimmed; 2 cloves garlic, finely chopped; 1 pint yellow or red grape tomatoes; 79 milliliters pepper jelly, available on condiment aisle; 1 ripe lime; 454 grams mahi mahi; 1 Tbsp chopped nuts (from salad bar); 113 grams packages chopped nuts, found on baking aisle; 3 Tbsps peanut butter; 1 red onion, quartered and thinly sliced; 3 Tbsps white vinegar or rice wine vinegar; 3 hearts Romaine lettuce, chopped; 6 servings Salt and freshly ground black pepper; 8 scallions, sliced on the bias; 59 milliliters tamari dark soy sauce; 8 slices almond toast or anisette toast, (recommended: Stella DOro) cut into 1-inch pieces; 118 milliliters vegetable oil; 2 Tbsps vegetable oil, eyeball it

Thai-Vietnamese Salad Bar Supreme might be just the main course you are searching for. This recipe covers 47% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 972 calories, 52g of protein, and 62g of fat per serving. This recipe serves 6. Head to the store and pick up to 8 chicken cutlets, tamari soy sauce, rice wine vinegar, and a few other things to make it today. To use up the rice wine vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. Thai-Vietnamese Salad Bar Supreme, Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese, and Egg Salad Supreme are very similar to this 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".

Ingredients you will need

Fresh Basil

Bean Sprouts

Mixed Greens

Mint

Red Onion

Cucumber

Green Onions

Croutons

Radish

Tomato

Carrot

Romaine

Almonds

Daikon Radish

Anise

Nuts

Equipment you will use

Bowl

Heat a grill pan over medium high heat.

Equipment you will use

Grill Pan

Combine soy and oil in a shallow dish.

Ingredients you will need

Cooking Oil

Add chicken and turn to coat. Season chicken with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Drizzle fish with oil and season with salt and pepper. Grill chicken 3 minutes on each side.

Ingredients you will need

Salt And Pepper

Whole Chicken

Fish

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Whole Chicken

Fish

Lime

Equipment you will use

Grill

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.

Ingredients you will need

Peanuts

Cooking Oil

Equipment you will use

Blender

Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.

Ingredients you will need

Nuts

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.

Ingredients you will need

Cooking Oil

Black Pepper