TABASCO®-FLAVORED FIRE AND ICE SALAD

Ingredients Weight Measure
Fish or chicken fillets (6 oz. each) 12 fillets
Lemon pepper seasoning to taste
Baby greens, romaine or butterhead lettuce, torn into bite-sized pieces as needed
Red onion, medium, sliced into thin rings 3 ea.
Green bell pepper, diced 3 ea.
Fresh strawberries, diced 1-1/2 qts.
Unsweetened pineapple chunks, drained 3 lbs.
Safflower oil 1-1/2 cups
Seasoned rice vinegar 1-1/2 cups
TABASCO® brand Green Jalapeño Pepper Sauce 3/8 cup
Fresh cilantro, chopped 3/4 cup

Method

  1. Preheat grill or broiler. Season fillets with lemon pepper and grill or broil fillets 4 to 6 inches away from heat for approximately 4 minutes per side, or until done; cool and cut into bite-sized pieces.
  2. Arrange greens on 12 plates; top with fish or chicken, onions, bell peppers, strawberries and pineapple. In a cruet or bottle, combine oil, vinegar and TABASCO® Green Jalapeño Pepper Sauce; shake well. Drizzle dressing over salads and sprinkle on cilantro.

Yield: 12 servings