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 |
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) |
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 |
