Sonoran Chopped Salad

Soy Sesame Dressing:
2 T. salad oil
2 T. sesame oil
3/4 C. soy sauce
3/4 C. rice wine vinegar
1/4 C. sugar
1 T. fresh lime juice

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

Per Person:
6 oz. grilled tuna or chicken, cut in 1/2-inch julienne strips, or 5 grilled shrimp
4 oz. angel hair pasta, cooked, chilled and coated with the dressing (you'll have 2 cups)
2 oz. (1/4 C.) Soy-Sesame Dressing
2 C. mixed lettuces
1/4 C. roasted corn kernels
2 C. Sonoran Vegetable Mix
1/2 C. 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.