Thai-Vietnamese Salad Bar

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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