Thai-Vietnamese Salad Bar Supreme

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 hearts of romaine lettuce, chopped

1 sack mixed baby greens (10 ounces)

2 cups fresh bean sprouts, any variety

1 cup thinly sliced daikon or red radishes

2 cups store-bought shredded carrots, available prepped in plastic bags in the produce section at the grocery store

8 scallions, sliced on the bias

1/2 English (seedless) cucumber, sliced in half lengthwise and 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 packages chopped nuts (2 ounces each), found on the baking aisle at the grocery store

8 slices almond toast or anisette toast, such as Stella D'Oro brand, cut into 1-inch pieces

1/4 cup Tamari (dark soy sauce)

2 tablespoons vegetable oil (eyeball it)

4-8 thin-cut chicken cutlets, depending on size

Salt and freshly ground black pepper

1 pound mahi-mahi

1 ripe lime

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)

1/3 cup pepper jelly, available on the condiment aisle

2 cloves garlic, finely chopped

1 teaspoon freshly ground black pepper

2 tablespoons hot chili oil

1/2 vegetable oil

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