Thai-Vietnamese Salad Bar Supreme Recipe

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Rachael Ray on Food Network


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2 cups fresh bean sprouts, any variety

1 pound mahi mahi

1/2 teaspoon cayenne pepper

1 bunch fresh mint leaves, trimmed

Salt and freshly ground black pepper

1 red onion, quartered and thinly sliced

1 sack (10 ounces) mixed baby greens

1/3 cup pepper jelly, available on condiment aisle

1/4 cup tamari dark soy sauce

1 pint yellow or red grape tomatoes

8 scallions, sliced on the bias

1/2 cup vegetable oil

3 tablespoons white vinegar or rice wine vinegar

4 to 8 thin cut chicken cutlets, depending on size

1 teaspoon freshly ground black pepper

1/2 cup white grape juice concentrate or apple juice concentrate

2 teaspoons hot chili oil

2 (2-ounce) packages chopped nuts, found on baking aisle

2 cloves garlic, finely chopped

1 tablespoon chopped nuts (from salad bar)

3 hearts Romaine lettuce, chopped

3 tablespoons peanut butter

2 inches fresh ginger root, grated

1 cup thinly sliced daikon or red radishes

1 bunch fresh basil leaves, trimmed

2 cups shredded carrots, available prepped in plastic bags in produce case

1/2 seedless cucumber, sliced in 1/2 lengthwise, thinly sliced

2 tablespoons vegetable oil, eyeball it

8 slices almond toast or anisette toast, (recommended: Stella D'Oro) cut into 1-inch pieces

1 ripe lime

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