Jane Hogan's Fire and Ice Salad

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
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Category:Cathy's Recipes