Now I am not a big salad fan, especially during the Ontario cold winters but this is a salad that I can eat year round. Warm marinaded chicken or shrimp served over a bed of vermicelli, greens and shredded vegetables that has been lightly drizzed with or tossed with a flavourful dressing. This recipe is great when served with either the Spicy Sweet-And-Sour Dipping Sauce (Recipe #414410) or Kim’s Satay Sauce (Recipe #414414). Also, use organic carrots for better flavour! — posted by Kim A. Heaphy