Jane Hogan's Fire and Ice Salad

4 filets fish or chicken (6 oz. each) Lemon pepper seasoning to taste Baby greens, romaine, or butterhead lettuce, torn into bite size pieces 1 medium red onion, sliced into thin rings 1 green bell pepper, diced 1 pint fresh strawberries, sliced 1 can unsweetened pineapple chunks, drained (16 oz) 1/2 cup safflower oil 1/2 cup seasoned rice vinegar 2 T. Tabasco green pepper sauce 4 T. chopped fresh cilantro

Preheat grill or broiler. Season fillets with lemon pepper and grill or broil 4 to 6 inches form heat for about 4 minutes per side or until done. Cool and cut into bite size pieces. Arrange greens on four plates. Top with fish or chicken, onion, bell pepper, strawberries, and pineapple. In a cruet or bottle, combine oil, vinegar, and Tabasco sauce. Shake well. Drizzle dressing over salads and sprinkle on cilantro. Serves 4 Source:Unknown

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