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    You are in: Home / Recipes / Thai-Vietnamese Salad Bar Recipe
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    Thai-Vietnamese Salad Bar

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Sharon123's Note:

    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.

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    Units: US | Metric

    Salad Bar

    Peanut Dressing

    • 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)

    Chili Garlic Sweet Hot Dressing


    1. 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. 2
      Heat a grill pan over medium high heat.
    3. 3
      Combine soy and oil in a shallow dish.
    4. 4
      Add chicken and turn to coat.
    5. 5
      Season chicken with salt and pepper.
    6. 6
      Drizzle fish with oil and season with salt and pepper.
    7. 7
      Grill chicken 3 minutes on each side.
    8. 8
      Cut chicken into strips on an angle and place onto a serving plate.
    9. 9
      Grill fish 4 to 5 minutes on each side, until opaque.
    10. 10
      Squeeze lime over the fish and break up into chunks as you transfer it to a serving plate.
    11. 11
      Combine all ingredients, except oil, for peanut dressing in a blender.
    12. 12
      Blend for 30 seconds, then open lid and continue dressing by pouring slowly in oil.
    13. 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. 14
      For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together.
    15. 15
      Slowly pour in vegetable oil while continuing to whisk.
    16. 16
      When the oil is thoroughly mixed, transfer dressing to a small dish to serve.

    Ratings & Reviews:

    • on June 09, 2014


      Love the salad, the dressings are fabulous! One sweet and one savoury, great contrast. I added soy sauce to the peanut dressing, to make it more savoury. Fish sauce would have been more authentic, of course.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2009


      Perfect! We loved this wonderful salad. I used seared tuna, chopped soy nuts, and the Stella D'oro biscuits for the most delicious taste. In the dressing I did the chili garlic with my own twist. I can jalapeno lime garlic jelly so I skipped the chilis and the garlic and just mixed with ww vinegar...YUM!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 07, 2006


      5 bazillion stars. I just had a book (wine) club meeting with 5 girls and this was the perfect meal. The dressings are outSTANDing, but a bit sweet in case you want to cut down on sugar. And the recipe calls for all the right toppings (I also added edamame in case there were vegetarians). THANK you Sharon and RR ;)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Thai-Vietnamese Salad Bar

    Serving Size: 1 (785 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 902.8
    Calories from Fat 540
    Total Fat 60.0 g
    Saturated Fat 8.5 g
    Cholesterol 27.6 mg
    Sodium 1193.0 mg
    Total Carbohydrate 81.9 g
    Dietary Fiber 14.1 g
    Sugars 32.0 g
    Protein 18.8 g

    The following items or measurements are not included:

    mixed baby greens

    daikon radishes

    fresh mint leaves

    fresh basil leaves

    fresh gingerroot

    hot chili oil

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