SHEILA'S DREAM SALAD
Source: Chef Kevin Okuzka of Grand Lux Cafe
From: WFAA, Dallas/Ft.Worth, Channel 9; Recipes

8 oz. Romaine Lettuce Mix*
8 oz. Mixed Baby Lettuce Mix*
8 oz. Cooked Chicken Breasts cut into small pieces
4 oz. Carrots, peeled and sliced into thin strips
4 oz. Sugar Snap Peas, blanched and cut in half
8 fz. Honey-Lime Dressing**
4 fz. Thai Peanut Dressing**
8 oz. Crispy Corn Tortilla Strips, 1/8” x 2”
2 oz. Glazed Peanuts**
2 fz. Thai Peanut Dressing
4 oz. Ruby Red Grapefruit Segments cut in half
2 oz. Edamame Beans, shells removed, blanched
2 oz. Pomegranate Seeds
2 tsps. Parsley, chopped

Place the lettuce mixes, chicken, carrots, and sugar snap peas into a clean mixing bowl. Ladle the Honey-Lime and Thai Peanut Dressings into the bowl. Gently toss the ingredients together.

Add the tortilla strips and glazed peanuts into the bowl. Gently toss together until all of the ingredients are thoroughly and evenly combined.

Place equal amounts of the salad mixture into serving bowls or onto plates. Drizzle a little more Thai Peanut Dressing over each salad.

Place equal amounts of grapefruit segments around the base of each salad. Sprinkle equal amounts of edamame and pomegranate seeds over the grapefruit segments and around the base of each salad.

Sprinkle a little chopped parsley over each salad.

Enjoy!!!

Serves: 2

*Available in most supermarkets.

** Available in most supermarkets and specially stores. Excellent recipes are also available in various cookbooks.