Ingredients

Salad Bar:

• 3 hearts Romaine lettuce, chopped
• 1 sack (10 ounces) mixed baby greens
• 2 cups fresh bean sprouts, any variety
• 1 cup thinly sliced daikon or red radishes
• 2 cups shredded carrots, available prepped in plastic bags in produce case
• 8 scallions, sliced on the bias
• 1/2 seedless cucumber, sliced in 1/2 lengthwise, 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 (2-ounce) packages chopped nuts, found on baking aisle
• 8 slices almond toast or anisette toast, (recommended: Stella D'Oro) cut into 1-inch pieces
• 1/4 cup tamari dark soy sauce
• 2 tablespoons vegetable oil, eyeball it
• 4 to 8 thin cut chicken cutlets, depending on size
• Salt and freshly ground black pepper
• 1 pound mahi mahi
• 1 ripe lime

Peanut Dressing:

• 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)

Chili Garlic Sweet Hot Dressing:

• 3 tablespoons white vinegar or rice wine vinegar
• 1/3 cup pepper jelly, available on condiment aisle
• 2 cloves garlic, finely chopped
• 1 teaspoon freshly ground black pepper
• 2 teaspoons hot chili oil
• 1/2 cup vegetable oil

Directions