Thaivietnamesesaladbar Recipes

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THAI-VIETNAMESE SALAD BAR



Thai-Vietnamese Salad Bar image

This is so goood! You can put this together and have your friends over and enjoy the party! I just love salads and the dressings are lovely!This came from Rachael Ray.

Provided by Sharon123

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 32

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 white vinegar or 3 tablespoons rice wine vinegar
1/2 cup white 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 white 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

Steps:

  • 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".
  • Heat a grill pan over medium high heat.
  • Combine soy and oil in a shallow dish.
  • Add chicken and turn to coat.
  • Season chicken with salt and pepper.
  • Drizzle fish with oil and season with salt and pepper.
  • Grill chicken 3 minutes on each side.
  • Cut chicken into strips on an angle and place onto a serving plate.
  • Grill fish 4 to 5 minutes on each side, until opaque.
  • Squeeze lime over the fish and break up into chunks as you transfer it to a serving plate.
  • Combine all ingredients, except oil, for peanut dressing in a blender.
  • Blend for 30 seconds, then open lid and continue dressing by pouring slowly in oil.
  • Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
  • For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together.
  • Slowly pour in vegetable oil while continuing to whisk.
  • When the oil is thoroughly mixed, transfer dressing to a small dish to serve.

Nutrition Facts : Calories 902.8, Fat 60.1, SaturatedFat 8.5, Cholesterol 27.6, Sodium 1193.1, Carbohydrate 82, Fiber 14.2, Sugar 32, Protein 18.8

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