Recipe courtesy of Rachael Ray
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Thai-Vietnamese Salad Bar Supreme
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
up to 6 servings
Level:
Easy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
up to 6 servings
Level:
Easy

Ingredients

Salad Bar:
Peanut Dressing:
Chili Garlic Sweet Hot Dressing:

Directions

Arrange salad bar ingredients in serving dishes and bowls as you prep them: romaine, baby mixed greens, bean sprouts, daikon 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 pile onto a serving plate. Grill fish 4 to 5 minutes on each side, until opaque. Squeeze lime over the fish and break 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 streaming 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. Stream in vegetable oil while continuing to whisk. When the oil is incorporated, transfer dressing to a small dish to serve.

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