Canyon Cafe Sonoran Chop Salad recipe

Soy Sesame Dressing:
2 tablespoons salad oil
2 tablespoons sesame oil
3/4 cup soy sauce
3/4 cup rice wine vinegar
1/4 cup sugar
1 tablespoon fresh lime juice

Sonoran Vegetable Mix: (enough for 1 serving):
2 carrots (about 2/3 cup), cut into 1/4-inch dice
1/3 cup red bell peppers, cut into 1/4-inch dice
1/3 cup green bell peppers, cut into 1/4-inch dice
2/3 cup roasted corn kernels (roast fresh corn and remove
    kernels, or roast frozen kernels for 10 minutes in oven)

Per Person:
6 ounces grilled tuna or chicken, cut into 1/2-inch julienne strips, or 5 grilled shrimp
4 ounces angel hair pasta, cooked, chilled and coated with the dressing (you'll have 2 cups)
2 ounces (1/4 cup) soy-sesame dressing
2 cup mixed lettuces
1/4 cup roasted corn kernels
2 cups Sonoran Vegetable Mix
1/2 cup red cabbage
4 wedges Roma tomatoes

To make dressing: Mix all ingredients together, cover and refrigerate. Dressing will separate, so shake well before using. (Makes about 2 cups dressing, enough for about 6 servings. Dressing keeps well in refrigerator.) Set aside

To make vegetable mix: Mix all ingredients together in a large bowl and set aside.

To grill tuna, shrimp or chicken: Brush tuna or shrimp with olive oil mixed with salt, pepper and your favorite seasonings and cook 4-5 minutes or until done. Grill chicken breast (marinated with olive oil and seasonings) 4-5 minutes or until done.

To assemble: Toss 2 cups cooked, drained pasta in 2 tablespoons of the soy-sesame dressing. Place in center of serving bowl. Mix roasted corn with lettuces. Top pasta with this mix, then add the chopped vegetable mix. Sprinkle inner edge with red cabbage, then place tomato wedges at 4, 5, 7 and 8 o'clock. Place tuna, chicken or shrimp on top in spoke fashion. Serve remaining soy dressing alongside in a small bowl.

Makes a generous serving for 1.