Chopped Salad

prep time:: 0 min

Serving size: 4

ingredients

Salad ---
4 4 oz tuna steaks
1 C roasted corn cut off the cob (ab 2 ears)
1 to 2 tbsp olive oil
1/2 C bell pepper -- diced
1/2 C carrots -- diced
1 1/2 tsp fresh lime juice
1/2 C jícama -- diced
1/2 C red bell pepper -- diced
1 C red cabbage -- shredded
4 C angel hair pasta (cooked)
4 C mixed baby lettuces
4 roma tomatoes -- quartered
Soy vinaigrette ---
1/2 C sesame oil
1/2 C soy sauce
1/8 C red wine vinegar
1/4 C sugar
1 1/2 tsp fresh lime juice

directions

Heat olive oil in skillet over medium heat. Cook tuna steaks to medium rare, until just barely pink, about 3 minutes a side. Set aside and keep warm. In large bowl, combine red pepper, carrots, jícama, green pepper, roasted corn and red cabbage. Moisten angel-hair pasta with some of vinaigrette to coat. To make dressing: whisk sesame oil, soy sauce, red wine vinegar, sugar and lime juice together and shake in a jar. Chill in the refrigerator before serving. To serve: divide the pasta among 4 bowls or plates. Top with the mixed baby lettuce, then with the chopped vegetable mix. Place tomatoes around the edges of each plate. Slice the tuna steaks and fan over each salad. Serve splashed with vinaigrette dressing.

Source: Henry Westbrook